Chocolate Chip Meringue Cookies

May 16, 2016 · 2 Comments

Tips and Procedures:

Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
After baking your Chocolate Chip Meringue Cookies, store them in an airtight container so you can enjoy them for several days - that is if you did not eat the whole batch in one sitting.
If you don't have chocolate chips and have a chocolate bar instead, simply chop it in small bits and you have equally delicious chocolate to go in that croissant dinner roll!

freshly baked Meringue Cookies on a white plate

How to Make this Chocolate Chip Meringue Cookies Recipe:

Gather the ingredients for this Chocolate Chip Meringue Cookies and once the ingredients are all ready, let's begin!

cream of tartar
salt
egg whites
granulated sugar
unsweetened cocoa powder
mini chocolate chips

Preheat oven to 300F and prepare baking sheet using parchment paper or a baking mat.

In a mixing stand, add the cream of tartar, salt, and egg whites and beat it at high speed until soft peaks form. Then gradually add the granulated sugar 1 tablespoon at a time, while the mixer is on high speed. Now once stiff peaks form, turn off the mixer and then sift the unsweetened cocoa powder in the bowl:

whipping the egg whites for the chocolate chip meringue cookies

Next, you are going to fold this in and then fold in the mini chips:

adding the unsweetened cocoa powder to the whipped egg whites

After mixing well, you will get a light brown colored smooth mixture, like so:

mixed egg whites and unsweetened cocoa powder in a mixing bowl

Using a piping bag, pipe the cookies onto parchment paper:

piping the chocolate chip meringue cookies on a cookie sheet lined with parchment paper

Bake for 40-45 minutes, then remove from pan and cool on a cookie rack.

freshly baked chocolate chip meringue cookies on a parchment paper

I was so excited to take a bite! This cookie is crispy on the outside but soft and has a marshmallow taste on the inside! I could eat a few more of these cookies!

holding a half-eaten chocolate chip meringue cookie

Frequently Asked Questions for the Chocolate Chip Meringue Cookies Recipe:

Q: Should these cookies be refrigerated?

A: Yes, you can keep this in the fridge but make sure to store them in an airtight container.

Q: Are chocolate chip meringue cookies supposed to be chewy?

A: Yes, because of the egg whites and combination of sugar, it does have a slightly chewy texture to it.

Q: How do you know when meringue cookies are done baking??

A: Like other cookies, you can insert a toothpick in the center and when it comes out clean, then it is perfectly baked.

Q: Can you overbeat the meringue?

A: Overbeating the egg whites could cause a failure in baking these chocolate chip meringue cookies. When you see stiff peaks, you can stop whipping or beating it.

Here are more delicious cookie recipes that you should try:

5 from 1 vote

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Chocolate Chip Meringue Cookies

A super light and airy but crisp Chocolate Chip Meringue Cookies is the cookie to make everytime you crave for a unique but perfect choice for birthday and Christmas parties!

Author: Lainey

Ingredients

Instructions

Preheat oven to 300F and prepare baking sheet using parchment paper or baking mat.
In a mixing stand, add the cream of tartar, salt, and egg whites and beat it at high speed until soft peaks form. Then gradually add the granulated sugar 1 tablespoon at a time, while the mixer is on high speed. Now once stiff peaks form, turn off the mixer and then sift the unsweetened cocoa powder in the bowl.
Next, you are going to fold this in and then fold in the mini chips.
Using a piping bag, pipe the cookies onto parchment paper.
Bake for 40-45 minutes, then remove from pan and cool on a cookie rack.

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Churro Cheesecake

May 13, 2016 · 6 Comments

This Churro Cheesecake recipe is delicious and creamy. It is made with crescent rolls and a cream cheese mixture that's so tasty and rich in flavor! You will be amazed at how easily this dessert is prepared.

Tips on How to Make Churro Cheesecake:

For an extra delicious and pretty flair, you can top it with berries that are in season.
Mix the cream cheese and mix just enough to get a fluffy and smooth texture. Over-beating it will make it flop and won't give you enough yield.
If you love thick cheesecakes, you can add another layer using the same steps. Just make sure not to make it too thick since it would take a longer time to bake. Also, when adding another layer of the cheesecake, extend the baking time.
To check if the Churro cheesecake is ready to take out from the oven, insert a toothpick and when it comes out clean, then it is ready to be taken out.

How to Make Churro Cheesecake:

These are the ingredients that you will need:

Crescent dinner rolls
cream cheese
vanilla extract
egg
sugar

Topping

sugar
ground cinnamon

Preheat oven to 350F and prepare 9x13 inch pan.

In a large bowl add the softened cream cheese. I like to mix this first before I add anything else because I’ve noticed there’s no lumps in the batter:

mixing the cream cheese using a handheld mixer

Next add the vanilla extract, egg, sugar, and mix until it’s well combined:

mixing the cream cheese, sugar and vanilla

The cream cheese mixture will have this consistency. Once everything is mixed, set this bowl aside:

cream cheese mixture for the churro cheesecake

In a 9x13 inch pan, take 1 can of the crescent and place it on the bottom of the pan, this will be the crust and make sure there’s no cracks:

Next add the cream cheese batter and spread it evenly on the pan:

Make sure to evenly spread the cream cheese mixture:

To add the top crust layer, I found spreading the crescent on parchment paper first, and then slowly transferring to the cream cheese mixture made it easier and had a cleaner look.

For the topping, I just mixed sugar and cinnamon:

mixing the cinnamon powder and the sugar

Before putting it in the oven, sprinkle with cinnamon and sugar mixture:

topping the churro cheesecake with cinnamon sugar

Bake for 30-35 minutes and then remove from the oven and cool completely. Serve chilled.

It looks like this dessert is complicated and hard to make but no, it's so easy and it is so delicious!

Frequently Asked Questions for the Churro Cheesecake Recipe:

Q: Can I do this a few days ahead?

A: Yes, sure you can. Just make sure to cover it tightly so it won't be ruined by any liquid.

Q: How many servings would this recipe have?

A: You can have 10 to 12 regular slices of Churro cheesecake.

Q: Will the cheesecake melt in room temperature?

A: No. Since this churro cheesecake is baked already, it won't melt when placed in room temperature. But when serving, it tastes best when it is chilled.

Q: Can this cake be made days before serving and frozen?

A: Yes, you can do that. Just make sure to thaw it properly before serving it.

Here are more baked dessert recipes you will surely love!

Delicious Smoothie and Ice Cream Desserts to go with Churro Cheesecake:

5 from 1 vote

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Churro Cheesecake

This Churro Cheesecake recipe is delicious and creamy - it is made with crescent rolls and cream cheese mixture that's so tasty and rich in flavor!

Author: Lainey

Ingredients

Topping

▢ ½ cup sugar
▢ 1 tablespoon ground cinnamon

Instructions

Preheat oven to 350F and prepare 9x13 inch pan.
In a large bowl add the softened cream cheese. I liked to mix this first before I add anything else because I’ve noticed there’s no lumps in the batter. Next add the vanilla extract, egg, sugar, and mix until it’s well combined.
Once everything is mixed, set this bowl aside and in a 9x13 inch pan, take 1 can of the crescent and place it on the bottom of the pan, this will be the crust and make sure there’s no cracks.
Next add the cream cheese batter and spread it evenly on the pan. To add the top crust layer, I found spreading the crescent on parchment paper first, and then slowly transferring to the cream cheese mixture made it easier and had a cleaner look.
Bake for 30-35 minutes and then remove from the oven and cool completely. Serve chilled

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Banana Bread Cookies

May 9, 2016 · 21 Comments

Tips and Procedures:

Before baking this cookie, make sure you have refrigerated the dough for at least 30 minutes or longer. It improves the texture of the cookies and makes the cookie dough so much easier to scoop out.
If you love a bit of texture in your cookies, don't hesitate to add oatmeal to this recipe. Just make sure that the kind of oatmeal you use is baked or cooked very quickly since the baking time of this cookie is just under ten minutes or ten minutes at the most.
When spacing the cookie dough on your baking mat, make sure to give at least 2 inches of space apart for each dough. This would allow the cookies to spread and they won't stick together after baking.

How to Make this Banana Bread Cookies Recipe:

After gathering all the ingredients and tools you will need, you are now ready to make these soft and chewy and of course, delicious Banana Bread cookies!

Let's begin!

In a large bowl, add the butter, granulated sugar, vanilla extract, and grab your whisk and mix it all together until it is light and fluffy:

sugar, butter and vanilla extract in one bowl

You can now add the eggs and make sure to mix very well:

added eggs to the mixture of butter, sugar and vanilla

After that has been thoroughly mixed, add in the cup of mashed bananas and mix it again very well:

adding the mashed bananas to the mixture

The mixture of wet ingredients should look like this and there should be no huge banana lumps. Set the bowl aside:

final mixture of wet ingredients for the banana bread cookies recipe

In another bowl, combine all the dry ingredients: baking powder, salt, baking soda, cinnamon, and all-purpose flour, and mix very well:

mixing the wet and dry ingredients of the banana bread cookies

After mixing, pour it onto the wet ingredients and mix until everything is well-combined:

mixed wet and dry ingredients for the banana bread cookies recipe

Tadaaah! Now here is what the batter of your banana bread cookies should look like.

Don't bake them yet! Chill them for at them 30 minutes - the longer the better 🙂

scooping banana bread cookies batter using a cookie scooper

Now that you are ready to bake them, grab your handy-dandy cookie scooper, or ice cream scooper if that's what you have, and use it to scoop the banana bread cookie dough, just like so.

Then, place the dough on the mat and bake 400°F for eight to ten minutes:

banana bread cookie dough on a baking mat

I know your kitchen would smell so yummy by this time!

Look at those delicious banana bread cookies!!! They are the best for snacks, a go-to quick pre or post-workout treat, or even breakfast with a cup of coffee! Hands down, these are one of my favorite cookies!

Frequently Asked Questions:

Q: How many servings would this recipe do?

A: This delicious and easy banana bread cookie recipe could make up to 12-16 cookies.

Q: Can I use bananas that have already dark skin for this recipe?

A: Yes, definitely! Those are the best to use when baking since it is already very ripe and it would smell so good after baking.

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Easy No Bake Snickers Cheesecake

May 6, 2016 · 8 Comments

This Easy No Bake Snickers Cheesecake is rich, creamy, and loaded with chunks of Snickers, peanut butter, and cream cheese in every bite. It’s an easy make ahead dessert with no oven required, perfect for parties, holidays, or anytime you’re craving something sweet.

Looking for more indulgent dessert recipes? Try our NO BAKE Banana Strawberry Pie or Ube Tarts for more sweet treats to satisfy your cravings!

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Substitutions

Graham Cracker Crust - Crushed Oreo cookies or digestive biscuits can replace graham cracker crumbs for the base.
Whipped Cream - Cool Whip or double cream can be used in place of whipped cream for the topping.

Storage

Refrigerator - Store the cheesecake in the fridge in an airtight container or covered springform pan to maintain its freshness.
Leftovers - If you have any leftovers, store them in the fridge and consume within 2-3 days for the best taste and texture.

Ingredients

Here is the quick look of the ingredients for Snickers Bites Cheesecake:

cream cheese
powdered sugar
chunky peanut butter
whipped topping
Snickers bite-sized
pre made graham cracker pie crust

See recipe card for quantities.

ingredients of the snickers bites cheesecake recipe

Now that we have all the ingredients ready, let's begin!

Instructions

In a large bowl, add the cream cheese and mix until it’s fluffy. When you get the fluffy consistency that we want, you can now add the powdered sugar, peanut butter, and mix until it’s well combined:

adding powdered sugar and crunchy peanut butter to the fluffy cream cheese mixture

Then add the whipped topping and the snickers and mix with a spatula. Then pour it into the graham cracker crust. Make sure to level off the cheesecake mixture using a spatula or any kitchen tool that has a flat end:

placing the cheesecake mixture into the pre-made graham pie crust

Refrigerate at least 4 hours or best overnight. Decorate the cheesecake as you please and serve chilled.

⭐ Top Tip

Decorate and Drizzle: Stir in chopped peanuts for extra texture, drizzle with carnation caramel or dulce de leche, and melt white or milk chocolate in the microwave for a decorative finish.

Frequently Asked Questions

Does no-bake cheesecake get firm?

Yes, no-bake cheesecake does get firm after chilling in the refrigerator for several hours.

Why is my no-bake cheesecake not firming up?

If your no-bake cheesecake isn't firming up, it might need more chilling time or you may need to check if the ingredients were mixed thoroughly.

Which is better baked cheesecake or no-bake?

Both baked and no-bake cheesecakes have their own unique textures and flavors, so it really depends on personal preference.

Here are more cheesecake recipes you will surely love:

5 from 4 votes

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Easy No Bake Snickers Cheesecake

This Easy No Bake Snickers Cheesecake is creamy, chocolatey, and packed with peanut butter and Snickers in every bite. It’s an easy no-bake dessert that’s perfect for making ahead for parties, holidays, or whenever a dessert craving hits.

Prep Time15

Chill Time4

Course: Dessert, Desserts

Cuisine: Fusion (American-Filipino/Asian)

Servings: 8 servings

Calories: 399kcal

Author: Lainey

Ingredients

▢ 1 (8 oz) cream cheese softened
▢ 1 cup powdered sugar sifted
▢ ½ cup chunky peanut butter
▢ 1 (8 oz) whipped topping
▢ 1 ½ cups Snickers Bite sized
▢ 1 graham cracker pie crust

Instructions

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add the powdered sugar and peanut butter. Mix until fully combined and creamy.
Fold in the whipped topping until smooth.
Gently fold in the chopped Snickers bars with a spatula.
Spoon the cheesecake filling into the graham cracker crust and smooth the top.
Cover and refrigerate for at least 4 hours, or overnight for best results.
Before serving, top with extra chopped Snickers or a drizzle of caramel if desired. Slice and serve chilled.

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Serving: 1gCalories: 399kcalCarbohydrates: 49gProtein: 7gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 4mgSodium: 246mgPotassium: 236mgFiber: 2gSugar: 34gVitamin A: 47IUVitamin C: 0.1mgCalcium: 40mgIron: 1mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

No Bake Oreo Cookie

May 2, 2016 · 2 Comments

Here is a no-bake Oreo cookie recipe that uses just a few ingredients! If you are craving an Oreo dessert, this is the perfect go-to dessert. You don't need to turn on your oven. Just a quick mixing and waiting for the microwave timer to beep, and you have a delicious and satisfying Oreo dessert!

Tips and Procedures:

Before mixing the dry ingredients, make sure you have sifted them carefully, especially the all-purpose flour and the sugars. This will eliminate lumps that do not taste so good 😉
In making desserts like this, make sure you check the butter you are using. Unsalted butter is always the best choice.
Choose fresh eggs. The fresher the egg, the easier it is to separate the yolk from the egg white.
If you love an extra chocolate treat, drizzle it with chocolate sauce or hot fudge after taking it out from the microwave.

Gather the ingredients for this No-Bake Oreo Cookie and once the ingredients are all ready, let's begin!

unsalted butter, softened
brown sugar
granulated sugar
vanilla extract
egg yolk
all-purpose flour
salt
crushed oreo (4 Oreos)

In a bowl or mug add the softened butter, brown sugar, and granulated sugar, and mix until it’s well combined:

combining sugars with melted butter in a small white bowl

Next add the egg yolk, and vanilla extract, and mix:

adding egg to the butter and sugar mixture

Then add the all-purpose flour, pinch of salt, and mix:

adding all purpose flour to the eggs, sugar and butter mixture

Add the Oreos, mix, and then place in the microwave on high for about 1 ½ minutes:

adding in the crushed Oreos to the cookie mixture

Yum! This really smells good and I was so excited to take a spoon and taste it!

freshly microwaved No Bake oreo cookie in a small bowl

Frequently Asked Questions for the No Bake Oreo Cookie Recipe:

Q: Can I use gluten-free flour for this recipe?

A: Yes sure you can use the gluten-free flour and add the rest of the ingredients as listed.

Q: Can I refrigerate this after cooking?

A: Yes, you can pop this in the fridge. It tastes also delicious when it is chilled.

Q: What is the yield of this recipe?

A: This recipe makes only one serving but you can certainly double or triple the quantity of the ingredients if you are making a bigger batch.

Try more No-Bake and Oreo dessert recipes:

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No Bake Oreo Cookie

This no-bake Oreo cookie which uses just a few ingredients is the perfect go-to dessert for Oreo lovers and for those who want a quick but sumptuous dessert!

Servings: 1 serving

Author: Lainey

Ingredients

Instructions

In a bowl or mug add the softened butter, brown sugar, granulated sugar and mix until it’s well combined. Next add the egg yolk, vanilla extract, and mix! Then add the all purpose flour, pinch of salt and mix.
Add the oreos, mix and then place in the microwave on high for about 1 ½ .

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Strawberry Poke Cake with Pudding

Apr 22, 2016 · 6 Comments

This irresistible allure of a Strawberry Poke Cake with pudding is so refreshing and despite its modest appearance in pictures, this addictive recipe is bound to leave everyone craving for seconds.

Looking for more summer desserts? Try my Mini Fruit Pizza or Snicker Bites Cheesecake.

a slice of Strawberry Poke Cake on a white plate

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Top Tips

Poke Holes Strategically: Use the end of a wooden spoon or a fork to poke holes evenly across the cake, ensuring that the pudding can seep into the cake effectively.
I prefer using cooking spray to grease the pan for effortless removal.

Variations

Opt for a strawberry cake mix to enhance the strawberry flavor.
- When utilizing strawberry cake mix, opt for vanilla pudding to fill the poked holes.
Add vanilla extract to enhance the cake with a rich vanilla flavor.
Mixed Berry Poke Cake: Use a combination of strawberries, blueberries, raspberries, and blackberries for a vibrant and flavorful twist.
Chocolate Covered Strawberry Poke Cake: Drizzle melted chocolate over the cake after adding the pudding for a decadent twist on the classic strawberry dessert.
Coconut Strawberry Poke Cake: Sprinkle shredded coconut over the cake after adding the pudding for a tropical flavor boost.
Almond Strawberry Poke Cake: Add almond extract to the cake batter and top the cake with sliced almonds for a nutty complement to the sweet strawberries.
Strawberry Cheesecake Poke Cake: Swirl strawberry jam into the cream cheese frosting before spreading it over the cake for a decadent cheesecake-inspired dessert.

Substitutions

Boxed Cake Mix: If you prefer homemade, you can substitute the cake mix with your favorite from-scratch cake recipe.
- Use white cake mix, yellow cake mix, or chocolate cake mix instead. This recipe is very versatile.
Substitute whipped topping with heavy whipping cream whipped in a stand mixer using a whisk attachment to achieve a creamy frosting texture.
Pudding Mix: Instead of using instant pudding mix, you can make a homemade pudding using cornstarch, milk, sugar, and strawberry extract.
Strawberries: While fresh strawberries are ideal, you can also use frozen strawberries that have been thawed and drained or canned strawberries in syrup (just adjust the sweetness accordingly).
Whipped Topping: If you prefer not to use whipped topping, you can make homemade whipped cream using heavy cream and powdered sugar, or substitute with stabilized whipped cream.
Garnishes: Instead of strawberries, you can use other fruits like raspberries, blueberries, or a combination of berries. Additionally, you can garnish with chocolate shavings, toasted coconut, or chopped nuts for added texture and flavor.
Cake Base: Instead of a traditional cake base, you can use angel food cake, pound cake, or even brownies for a different flavor profile.
Liquid: Instead of water, you can use milk or buttermilk for a richer cake texture.

Storage

Refrigerator: Since the cake contains pudding and whipped topping, it should be stored in the refrigerator. Cover the cake with plastic wrap or transfer it to an airtight container to prevent it from drying out or absorbing odors from the refrigerator. Properly stored, the cake can last for 3-4 days in the refrigerator.
Serve Chilled: For the best taste and texture, serve the cake chilled directly from the refrigerator. This helps maintain the integrity of the pudding and whipped topping layers.

Ingredients

lemon cake mix
water
lemonade
strawberry flavored Jello (pudding mix)
whipped topping (like cool whip)
strawberries

Instructions

Before starting, don't forget to preheat oven to 350 degrees F and prepare the ingredients ahead. It saves you a lot of time to lay them all out, plus, you know you are not missing an ingredient.

After that, go ahead and prepare a 9x13 inch pan by greasing it.

Follow the instructions provided on the cake mix box:

mixing the ingredients of strawberry poke cake

Then place it in the oven for 30-35 minutes. Remove from the oven and allow it to cool completely.

Using a fork, poke holes all over the cake and set aside.

In a saucepan, add the water, lemonade, and bring to a rolling boil. Next, add the strawberry jello and mix until well combined. Allow this to cool completely.

Once the jello mixture has cooled, pour over the cake and then set aside to allow the cake soak in the jello

pouring out the cooked strawberry jello on the cake

Add strawberries, whipped topping and decorate!

topping the cake with fresh strawberries and whipped topping

Cover the whole top of the cake with whipped topping:

ready to be chilled strawberry poke cake

Refrigerate and chill your delicious Strawberry Poke Cake. And after a few hours of patiently waiting, here it is!

FAQ

Can you add instant pudding mix to cake mix?

Yes, you can add instant pudding mix to cake mix. Adding pudding mix to cake batter can result in a moister and denser cake with a richer flavor. Just be sure to follow the instructions on both the cake mix and pudding mix packages, and adjust any additional ingredients or baking times accordingly.

What does pudding do in baking?

Pudding adds moisture, richness, and flavor to baked goods, resulting in a softer texture and enhancing the overall taste of the dessert.

Can I do this a few days ahead?

Yes, sure you can. You can opt to decorate it ahead or decorate it with fresh sliced strawberries just before serving.

Is jello the same with gelatin?

Yes, Jello is a brand name for flavored gelatin, so they are essentially the same thing.

5 from 3 votes

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Strawberry Poke Cake with Pudding

Savor the creative and delicious flavors of this Strawberry Poke Cake, an ideal addition to potlucks and parties! Indulge in its irresistible charm, featuring creamy pudding and a promise of leaving everyone craving for more.

Prep Time10

Bake Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: 12 servings

Calories: 130kcal

Author: Lainey

Ingredients

▢ 1 (15.25) ox lemon cake mix Follow the instructions provided on the cake mix box.

Pudding Mixture

▢ 1 cup water
▢ 1 cup strawberry lemonade *
▢ 1 (3) oz strawberry jello or vanilla pudding

Assembly

▢ 1 (8) oz whipped topping
▢ 1 (8) oz strawberries sliced

Instructions

Preheat oven to 350F and prepare 9x13 inch pan by greasing it.
Follow the instructions provided on the cake mix box, then remove from the oven and allow it to cool completely.
Using a fork, poke holes all over the cake and set aside.
In a saucepan, add the water, lemonade, and bring to a rolling boil. Next add the strawberry jello and mix until well combined. Allow this to cool completely.
Once the jello mixture has cooled, pour over the cake and then set aside to allow the cake soak in the jello.
For decoration, garnish with fresh strawberries and whipped topping. For optimal flavor, refrigerate to chill before serving.

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Notes

*feel free to use lemonade

Serving: 1gCalories: 130kcalCarbohydrates: 32gProtein: 0.2gFat: 0.2gSaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 0.02mgSodium: 39mgPotassium: 3mgFiber: 0.03gSugar: 30gVitamin A: 1IUVitamin C: 1mgCalcium: 10mgIron: 0.02mg

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Mexican Fried Ice Cream Dessert

Apr 20, 2016 · 4 Comments

A fried ice cream recipe that requires no deep-frying? Yes, that is possible with Mexican Fried Ice Cream Dessert! With just a few ingredients found in your pantry and freezer, treat yourself. Serve your guests this delicious and easy-to-make dessert this summer or at any party at home!

If you enjoy fun and sweet desserts, try our Cinnamon Roll Bites or creamy Easy Banana Pudding Ice Cream next.

Serving of Mexican Fried Ice Cream Dessert

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Why You’ll Love This Recipe

Getting ready for a Cinco de Mayo party or any party? This recipe is beginner-friendly and doesn’t require frying. It’s quick, simple, and perfect for making with kids.

You can make it dairy-free or vegan by swapping ice cream and butter with plant-based versions. It’s flexible and customizable to your needs.

Mix the whipped cream well until it really shows soft peaks. I promise, your ice cream mixture would taste so much better if your whipped cream is creamed very well.

Ingredients

Listed below are all the ingredients you will need:

Unsalted butter
Brown sugar
Corn flakes
Vanilla ice cream
Heavy whipping cream
Powdered sugar
Vanilla extract
Ground cinnamon

See the recipe card for quantities.

Instructions

Prepare the Crust:

1. Place cornflakes in a large ziplock bag. Crush lightly using a rolling pin or your hands. But make sure to keep some texture.

2. In a large mixing bowl, combine the melted butter and brown sugar. Stir until sugar is dissolved.

3. Add the crushed cornflakes into the bowl and mix until well coated. Set aside.

Layer the Dessert:

4. Let the vanilla ice cream sit out for about 15 minutes to soften.

5. In a 9x13-inch baking pan or baking sheet, press half of the cornflake mixture into the bottom to create a crust.

6. Using a small ice cream scoop or spoon, scoop the softened ice cream onto the crust.

Putting ice cream on top of the cornflakes

7. Gently spread each ice cream ball evenly over the crust without pressing too hard.

8. Sprinkle the remaining cornflake mixture evenly over the top.

9. Place the dessert in the freezer to firm up while you make the whipped cream.

Make the Whipped Cream:

10. In a clean bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Finish and Freeze:

11. Remove the dessert from the freezer and spread the whipped cream over the top layer.

12. Sprinkle with ground cinnamon for garnish.

Sprinkling cinammon over the fried ice cream

13. Return the pan to the freezer and freeze for at least 2 hours, or until fully set.

14. Serve and enjoy!

Mexican Fried Ice Cream Dessert serving on the table

Substitutions and Variations

Ingredient Swap
Swap vanilla ice cream with chocolate, strawberry, or even vegan coconut ice cream.
Use honey instead of sugar or top with fresh fruit for a lighter twist.
Variation
Add a drizzle of caramel or chocolate sauce for more flavor.
Feel free to add your favorite chocolate chips, chocolate syrup/caramel sauce, or cherries.
Mistake to Avoid
Avoid letting the cornflake mixture sit too long in the large bowl, or it will lose its crunch.
Storage Tips
- This dessert stands up well to freezing for 2 weeks, but is best enjoyed fresh.

Mexican Fried Ice Cream Dessert in a glass bowl

FAQs

Does this recipe actually require frying?

No, the corn flakes give the fried effect without oil.

Do I have to soften the ice cream?

Yes, it makes spreading and layering much easier.

Can I make this ahead for parties?

Yes, just freeze it overnight and garnish before serving.

Mexican Fried Ice Cream ready to be served

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Mexican Fried Ice Cream Dessert

Make Mexican Fried Ice Cream Dessert without deep-frying and with just a few ingredients. Enjoy the delicious and easy to make dessert, perfect for summer or any party you have at home!

Prep Time25

Freezing Time2

Total Time2 25

Course: Dessert, Snack

Cuisine: American, Mexican

Servings: 12 -16 servings

Calories: 690kcal

Author: Lainey

Ingredients

▢ ¾ cup unsalted butter melted
▢ 1½ cups brown sugar
▢ 6 cups corn flakes
▢ ½ gallon vanilla ice cream softened
▢ 1½ cups heavy whipping cream
▢ 2 tablespoons powdered sugar
▢ 1 teaspoon vanilla extract
▢ Ground cinnamon for garnish

Instructions

Prepare the Crust:

Place corn flakes in a large ziplock bag and crush lightly using a rolling pin or your hands — not too fine; keep some texture.
In a large mixing bowl, combine the melted butter and brown sugar. Stir until sugar is dissolved.
Add the crushed corn flakes into the bowl and mix until well coated. Set aside.

Layer the Dessert:

Let the vanilla ice cream sit out for about 15 minutes to soften.
In a 9x13-inch baking pan, press half of the corn flake mixture into the bottom to create a crust.
Using a small ice cream scooper or spoon, scoop the softened ice cream onto the crust.
Gently spread the ice cream evenly over the crust without pressing too hard.
Sprinkle the remaining corn flake mixture evenly over the top.
Place the dessert in the freezer to firm up while you make the whipped cream.

Make the Whipped Cream:

In a clean bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Finish and Freeze:

Remove the dessert from the freezer and spread the whipped cream over the top layer.
Sprinkle with ground cinnamon for garnish.
Return the pan to the freezer and freeze for at least 2 hours, or until fully set.
Serve and enjoy!

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Serving: 1gCalories: 690kcalCarbohydrates: 78gProtein: 8gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 134mgSodium: 246mgPotassium: 406mgFiber: 2gSugar: 64gVitamin A: 1706IUVitamin C: 4mgCalcium: 249mgIron: 4mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Recipes for Every Moment

Got guests coming, and you need an awesome dessert? This Mexican Fried Ice Cream Dessert is all the creaminess and crunchiness you'll need!

How to Make Chocolate Cookies in Microwave

Apr 18, 2016 · 3 Comments

Craving something sweet right now? Let me show you how to make Chocolate Cookies in the Microwave—yep, no oven needed! This super quick and easy treat uses simple ingredients like cocoa powder, brownie chunks, and white chocolate chips for a rich, gooey cookie you can enjoy in just minutes!

Want more microwave dessert ideas? Try these sweet favorites from Simply Bakings: Graham Cracker Mug Cake, Brownie Mug Cake, or Protein Mug Cake.

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What is this recipe about?

This microwave chocolate cookie recipe is a game-changer for anyone who wants a warm, gooey treat fast. It’s designed for one serving, making it perfect for late-night cravings or when you just want a small, sweet bite.

Mug cookies have become super popular in the last few years thanks to their simplicity, and this one levels up with brownie chunks and white chocolate chips. It’s a single-serve dessert that's ready in less than 2 minutes!

Substitutions

unsalted butter (1 tbsp) – use melted butter, vegan butter, or coconut oil
egg yolk – substitute with egg whites, applesauce, or Greek yogurt
unsweetened cocoa powder – use carob powder or chocolate protein powder
brownie pieces – crushed cookies or chocolate chips
white chocolate chips – swap with semisweet chocolate chips, dark chocolate, or chopped chocolate bar

no bake double chocolate brownie cookies on a white mug

Variations

With oats – add a tbsp of quick-cooking oats for texture
Nutty twist – mix in a cup of peanut butter or chopped nuts
Dessert-style – top with a scoop of ice cream
Double chocolate chip – mix in both cocoa powder and semisweet chocolate chips

Storage

Eat Immediately – Best when fresh and warm
Countertop – Can sit covered for up to 4 hours
Fridge – Store for up to 2 days, reheat in the microwave for 10–15 seconds
Freezing – Not recommended due to single-serve nature

Ingredients

Instructions

In a mixing bowl or mug, grease the side with butter before starting to mix the ingredients.

After greasing the bowl or mug, add the brown and white sugar and mix until light and fluffy:

Add the egg yolk, vanilla extract and mix until well combined:

adding egg and vanilla to the sugar and butter mixture

Add the all-purpose flour, unsweetened cocoa powder, salt and continue mixing:

adding unsweetened cocoa butter and all purpose flour to the wet ingredients

Finally, add the brownie pieces and microwave for 1 minute and 20 seconds on high:

final mixture of the no bake double chocolate brownie cookie

Add chocolate chips on top and serve immediately:

freshly cooked no bake double chocolate brownie cookie in a white mug

Yes, hurry to take your spoon and have a bite! Yum!

Top Tips

If you want to keep this cookie longer, you can use a mug or bowl with a lid, or simply transfer it to an airtight container and place in the chiller.
Do not overmix the ingredients to maintain its soft and chewy texture.
You can mix in your favorite nuts like macadamia nuts, almonds, or even chocolate chunks. I am sure those will be delicious additions to this recipe.

FAQ

Do I need parchment paper for this recipe?

Nope! Just use a safe bowl or mug—no paper is needed.

How do I know when it’s done?

It is done if the top will look set and slightly firm to the touch. Start with 1 minute and check in 10-second intervals.

Can you cook cookie dough in the microwave?

Yes, you can cook cookie dough in the microwave! Just make sure it’s in a microwave-safe bowl and cook in short intervals until set—usually around 1 to 2 minutes for this recipe.

Easy Baked Bibingka Recipe

Apr 15, 2016 · 15 Comments

This easy baked bibingka recipe brings you the ultimate warm, fluffy treat, baked right in a pan with creamy cream cheese and sweet pineapple for a perfect sweet-savory bite every time.

bibingka slices, A Filipino dessert on a green plate

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What Is the Bibingka Recipe?

Bibingka is a traditional Filipino rice cake made with rice flour, coconut milk, sugar, and eggs. Traditionally baked in banana leaves over coals to impart a subtle smoky aroma, it has a signature sweet-and-salty taste, best enjoyed topped with melted cheese, egg slices, and grated cheese.

Growing up in the United States, I loved hearing stories about my grandma making bibingka the traditional way back home. Baking it over hot coals in clay pots, wrapped in banana leaves and topped with salted egg.

Filipino dessert Bibingka slices on a green plate

I wasn’t able to recreate that particular old-school setup in my own kitchen, but missing her classic recipe inspired me to put my own modern spin on it. By redefining her traditional dish with my own version, I get to honor those family roots while creating a cozy new tradition of my own.

Ingredients

Listed below are all the ingredients you will need for your bibingka recipe:

package cream cheese
granulated sugar
eggs
vanilla
canned cream of coconut
canned crushed pineapple
coconut milk
glutinous rice flour
baking powder
brown sugar
grated cheese
butter

bibingka ingredients: vanilla, cream cheese, evaporated milk, coconut milk, baking powder, crushed pineapple, eggs, butter, granulated sugar, glutinous rice

Instructions

Before mixing the ingredients for the bibingka recipe, preheat the oven to 350°F and grease the 13x9-inch pan.

In a large bowl, mix the cream cheese and sugar until it's creamy.

mixed ingredients of bibingka recipe mixed with a hand beater on a clear bowl

Add the eggs, vanilla extract, cream of coconut, butter, and evaporated milk, and mix.

eggs, vanilla, milk and mixed ingredients for bibingka recipe

You should mix it well until the batter looks like this.

Then add the crushed pineapples, sweet rice flour, and baking powder until it’s well incorporated.

mixing flour to bibingka batter using a hand mixer

The final batter should be smooth and without lumps from the sweet rice flour.

ready to bake bibingka batter in a clear bowl

Pour into a pan, sprinkle with brown sugar, and bake for 50 minutes to 1 hour.

Allow to cool completely before serving.

Here is an up-close shot of the bibingka slice. Soft, fluffy, and every bit as delicious as it looks!

Substitutions & Variations

You don't need traditional clay pots to make this classic Filipino dessert at home. If banana leaves aren't available, line your pan with aluminum foil brushed with butter to prevent sticking. For a smooth batter and faster prep time, make sure all wet ingredients like coconut milk, butter, and eggs are at room temperature before mixing.

Texture: Swap regular rice flour for glutinous rice flour to create a chewier Royal Bibingka style.

Toppings: Replace salted duck eggs with cheddar cheese, or finish with a drizzle of condensed milk.

Flavor: Stir a splash of pandan extract or ube halaya into your liquid mix for extra color and flavor.

Storage Tips

To keep your classic bibingka fresh and tasty, let the baked rice cakes cool completely before placing them in an airtight container lined with greaseproof paper to keep them moist.

If you’re going to reheat them later, gently whisk a thin layer of melted butter on top before placing them back in the molds to keep the mixture soft, tasty, and as light as it was when you first baked it.

FAQ

Where did bibingka originate?

Bibingka originated in the Philippines, where it is a traditional native rice cake (kakanin). While early pre-colonial versions were simple mixtures of ground rice and water cooked in clay pots, some culinary historians note linguistic and trade ties to Southeast Asia and China.

What's the secret to the best bibingka?

The secret to the best bibingka is a mix of authentic banana leaf lining, rich coconut milk, and the perfect balance of sweet and salty toppings like salted egg and cheese, baked until smoky and soft.

Can I use rice flour instead of glutinous rice flour for bibingka?

Yes, you can use regular rice flour instead of glutinous rice flour for bibingka, but the texture and leavening requirements will change.

How to make bibingka without an oven?

To make soft and fluffy bibingka without an oven, you can cook the batter in a covered frying pan or skillet on your stovetop over low heat. Line your pan with banana leaves for that classic aroma and to keep the bottom from burning.

How many days does bibingka last?

Bibingka lasts for 2 to 3 days at room temperature when wrapped well. Because it contains coconut milk, dairy, and eggs, it spoils fast if left out too long

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Best Oreo Ice Cream Recipe

Apr 13, 2016 · 2 Comments

Enjoy the ultimate Best Oreo Ice Cream Recipe that's super easy to make! With just 4 ingredients—heavy whipping cream, condensed milk, vanilla extract, and crushed Oreos—and no ice cream maker needed, this treat will impress anyone you share this with.

Looking for more ice cream recipes? Easiest 3 Ingredient Ice Cream or my Ice Cream Sandwich Cookies.

4 ingredient oreo ice cream in sundae glasses

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How come this recipe doesn't use eggs?

This recipe skips using eggs because it's a no-churn method. Eggs are often used in ice cream for creaminess, but here, heavy cream and condensed milk do the job without needing eggs or an ice cream maker, making it easier to whip up your own homemade ice cream.

Top Tips

Make sure the the whipped cream is fluffy with soft peaks before adding the condensed milk.
Gently fold in the condensed milk without over mixing to maintain whipped cream's texture.

Substitution

Heavy Whipping Cream: Use coconut cream if you want it dairy-free, or try whipped topping for convenience. (Note: You will need an ice cream maker if you choose not to use heavy whipping cream.)
Condensed Milk: Swap with sweetened condensed coconut milk for a vegan choice, or go lighter with evaporated milk. (Note: You will need an ice cream maker if you choose not to use condensed milk.)
Vanilla Extract: Try almond or mint extract for a different flavor twist.Crushed
Oreos: Use crushed chocolate sandwich cookies or chocolate chips for a similar texture and taste.

Variations

Mint Chocolate Chip: Add a few drops of mint extract and mini chocolate chips to the ice cream mixture for a refreshing twist.
Peanut Butter Swirl: Swirl in some creamy peanut butter during the freezing process for a delicious peanut butter and chocolate combo.
Cookies and Cream: Reserve some crushed Oreos and swirl them into the ice cream just before it finishes freezing for extra cookie crunch.
Double Chocolate: Mix in cocoa powder or chocolate syrup to the ice cream base for an extra chocolatey flavor.

oreo ice cream topped with Oreo biscuits

Storage

Container: Transfer the ice cream to a freezer-safe container with a tight-fitting lid. This helps prevent freezer burn and keeps the ice cream fresh.
Cover: Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. This creates a barrier that reduces ice crystal formation.
Freezing: Place the container in the coldest part of your freezer, typically towards the back. Ensure the temperature is set below freezing (0°F or -18°C) to keep the ice cream solid.
Use Within Timeframe: Homemade ice cream is best consumed within 1-2 weeks for optimal taste and texture. Over time, ice cream can develop freezer burn and lose its quality.

Ingredients

heavy whipping cream
sweetened condensed milk
vanilla extract
crushed Oreos cookies

Instructions

In a stand mixer or a large bowl, add the heavy whipping cream and mix until it has stiff peaks. You can also use a hand mixer:

mixing the whipping cream using a stand mixer

While mixing the whipped cream, you can add in the vanilla extract and continue mixing:

adding in the vanilla extract to the whipped cream

Next, add in the condensed milk:

adding in the condensed milk to the whipped cream

Fold (do not mix) in the condensed milk using a spatula or a spoon. This technique helps give the light and airy texture of ice cream:

folding in the condensed milk to the soft whipped cream

Then fold in the Oreos and I crushed the Oreos using a spoon:

adding the crushed oreos to the whipped cream and condensed milk mixture

In a loaf pan, pour the ice cream and level off until the brim of the loaf pan. Cover with plastic wrap and place it in the freezer overnight:

ready to freeze 4 ingredient oreo ice cream

Allow the ice cream to sit for about 5 minutes on the container for easy scooping.

scooping the 4 ingredient oreo ice cream

Frequently Asked Questions

How do I avoid freezer burn in my ice cream?

Stir the ice cream batter every 30 minutes for the next 2-3 hours.

Can I use an ice cream maker?

Absolutely! Follow the instructions for your ice cream maker, which typically involves churning the mixture until it reaches a creamy consistency. Usually this helps avoid freezer burns in your ice cream.

Is cookies and cream ice cream the same as Oreo ice cream?

Yes. Cookies and cream ice cream is pretty much the same as Oreo ice cream. Both have a vanilla ice cream base with chunks of chocolate sandwich cookies, like Oreos. While cookies and cream can use any brand of chocolate sandwich cookies, most recipes use Oreos. So, people often use the terms "cookies and cream ice cream" and "Oreo ice cream" to mean the same thing.

I don't have oreos, can I use any kind of cookie?

Absolutely! You can use any kind of chocolate sandwich cookie if you don't have Oreos. They will work just as well and still give you that delicious cookies and cream flavor.

delicious and easy to make 4 ingredient oreo ice cream

5 from 1 vote

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Best Oreo Ice Cream Recipe

Dig into the most amazing Oreo Ice Cream you’ll ever make! With only 4 simple ingredients—heavy whipping cream, condensed milk, vanilla extract, and crushed Oreos—you don’t even need an ice cream maker. Your guests will be blown away by how delicious and easy it is!

Prep Time10

Freeze Time6

Total Time6 10

Course: Dessert

Cuisine: Filipino

Servings: 6 Cups

Calories: 402kcal

Author: Lainey

Ingredients

▢ 2 cups heavy whipping cream
▢ 1 14 (oz) can sweetened condensed milk
▢ 1 teaspoon vanilla extract
▢ 14 crushed oreos cookies

Instructions

In a kitchen aid mixer, add the heavy whipping cream and mix until it has sift peaks.
Next fold in the condensed milk and this technique help gives the light and airy texture of ice cream.
Then fold in the oreos and I crushed the oreos using a spoon.
In a loaf pan, pour the ice cream and then cover with plastic wrap and place in the freezer for 6 hours or best overnight.

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Serving: 1gCalories: 402kcalCarbohydrates: 22gProtein: 4gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 90mgSodium: 130mgPotassium: 142mgFiber: 1gSugar: 14gVitamin A: 1167IUVitamin C: 0.5mgCalcium: 59mgIron: 3mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

This is one of my favorite ice cream recipes because it's a no-churn ice cream, resulting in a wonderfully creamy texture. If you give it a try, please tag me on Facebook or Pinterest!

Cream Cheese Chocolate Chip Cookies

Apr 11, 2016 · 14 Comments

These Cream Cheese Chocolate Chip Cookies are a unique variation of the usual chocolate chip cookies because of the cream cheese. It is soft yet has a delicious "bite" to it because of the chocolate chips. With just a few easy steps, you can now make your own Cream Cheese Chocolate Chip cookies like a pro!

cream cheese chocolate chip cookies on a blue plate

Tips and Tricks for Making This Cream Cheese Chocolate Chip Cookies Recipe:

Before mixing the dry ingredients, make sure you have sifted them carefully, especially the all-purpose flour and the sugars. This will eliminate lumps that do not taste so good 😉
In making cookies like this, make sure to check the butter you are using. Unsalted butter is always the best choice.
To make the mixing process of the butter and sugar easier, make sure you have the butter at room temperature for at least 15-20 minutes after taking it out from the chiller - or longer if you have frozen butter.
Keep these cookies for days by putting them in an airtight container.

How to Make this Cream Cheese Chocolate Chip Cookies Recipe:

Gather the ingredients for this Cream Cheese Chocolate Chip Cookies and once the ingredients are all ready, let's begin!

butter, softened
white sugar
brown sugar
cream cheese, softened
vanilla extract
egg
all-purpose flour
baking soda
salt
chocolate chips

Preheat oven to 350F and prepare a cookie sheet by using a baking mat or parchment paper.

In a large bowl add the softened butter and cream cheese and you are going to mix until it’s well combined:

mixing cream cheese and butter in a glass bowl using a handheld mixer

Add the sugars and continue mixing. Then add the vanilla extract and egg and continue mixing until it's well combined, set aside:

adding egg and vanilla extract to the butter and cream cheese mixture

In another bowl whisk together the flour, baking soda, and salt:

adding and mixing the dry ingredients to the dry ingredients of the cream cheese chocolate chips cookies

Slowly add the dry ingredients to the wet ingredients and continue mixing. Add the chocolate chips and continue mixing:

mixing in the chocolate chips to the cookie dough

Bake for about 13 minutes if making large cookies:

ready to bake cookie dough on a cookie sheet

Remove from oven and continue baking for 2 minutes on the mat:

freshly baked cream cheese chocolate chip cookies on a cookie sheet

Serve and enjoy!

Frequently Asked Questions for SunButter Cookies Recipe:

Q: Can I add white chocolate chips to this recipe?

A: Yes, that is absolutely a delicious idea! If you are not into counting calories, add a scoop 🙂

Q: Can greek yogurt be a substitute for cream cheese?

A: Greek yogurt may give a slightly sour taste to the cookie so I won't recommend replacing the cream cheese with it.

Q: Should I use parchment paper in baking these Cream Cheese Chocolate Chip Cookies?

A: If you are using a non-stick cookie sheet, it won't be necessary.

I have more cookie recipes similar to this recipe you also might like:

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Easiest Ever Cinnamon Roll Bites

Apr 8, 2016 · 19 Comments

Ooey, gooey, easiest ever Cinnamon Roll Bites that give you the great taste of cinnamon rolls, but without the work! It's perfect for breakfast, dessert, or even a snack!

Need more breakfast ideas? Try my Breakfast French Bread or my Easy Coffee Cake.

What are Cinnamon Roll Bites?

This easy Cinnamon Roll Bites recipe is made with slices of refrigerated biscuit dough coated with cinnamon sugar mixture then baked to delicious and drizzled with a sweet glaze. In this easy breakfast recipe, store-bought biscuit dough can do that you don't have to use flour or yeast.

This cinnamon roll bite recipe is one of the easy cinnamon rolls recipes that you can try aside from cinnamon roll cake, cinnamon roll waffles, cinnamon roll cheesecake, and cinnamon buns. They are perfect treats for cinnamon lovers and great for breakfast or snacks with family. Give this a try!

Tips and Procedures:

The quickest way to soften frozen or chilled butter is to pop it in the microwave. Remove the wrapper if it has a foil lining, then warm it for about 20 seconds, and then it's ready to use!
Feel free to use homemade or store-bought biscuit dough in this recipe.
Sift, sift, sift! This step is important to do when using powdered sugar for glazes! It makes mixing a lot easier and your glaze smoother.
Feel free to use brown sugar or granulated sugar in this cinnamon roll bite recipe.
You may stuff your dough with cream cheese before baking if you like.
These can be made into mini cinnamon rolls if you desire a bite-sized bread or dessert.
You may use maple syrup or icing as sweeteners in this cinnamon roll recipe.
Can be stored for up to 2 days at room temperature and longer in the refrigerator.

How to Make Quick & Easy Cinnamon Roll Bites:

Ingredients you will need:

refrigerated biscuits
butter
sugar
cinnamon

Glaze

butter
milk
pure vanilla extract
powdered sugar

Before starting, don't forget to preheat the oven to 350F and grease an 8×8 inch pan. Doing this step always before mixing the ingredients would save you tons of time and would make baking more enjoyable.

Cut the dough into 4 and then set aside when finished:

cutting the dough for Quick & Easy Cinnamon Roll Bites recipe

Next mix the sugar and cinnamon together:

cinnamon sugar mixture for Quick & Easy Cinnamon Roll Bites Recipe

Then dip the dough in the sugar/cinnamon mixture until it’s coated:

dipping the dough in the cinnamon sugar mixture for Quick & Easy Cinnamon Roll Bites Recipe

Place the dough in an 8x8 inch pan which is greased making sure the dough is very close to each other:

assembling the dough bites in a baking dish for Quick & Easy Cinnamon Roll Bites Recipe

After assembling all the dough in the baking dish, drizzle the butter over the dough then pop it into the oven for 20-25 minutes:

Once the dough finished baking, remove it from the oven and immediately pour the glaze over.

Now, here's how to make the glaze:

In a large bowl mix the melted butter, milk, vanilla extract until it’s well combined.

Next, add the powdered sugar and It’s very important to sift the powdered sugar to achieve a smooth glaze:

adding powdered sugar to the mixture of melted butter, milk and vanilla for Quick & Easy Cinnamon Roll Bites glaze

Pour the glaze over and put it back in the oven for about 10 minutes:

pouring the mixed glaze to the freshly baked Cinnamon Roll Bites

By this time, your kitchen would smell so good!

Take a portion and enjoy these super easy Cinnamon Roll Bites! It is best enjoyed with a cup of black coffee or soda if you are not afraid to sugar-load 🙂

Quick and Easy cinnamon roll bites on a white plate

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Disclosure: This box may contain affiliate links. If you purchase through them, Simply Bakings may earn a small commission at no extra cost to you.

Frequently Asked Questions:

I will be hosting a party. Can I assemble the cookie dough ahead?

Yes! Cover it with cling wrap and chill until you are ready to bake them. Do not pour the melted butter, but pour it when you are about to bake them.

Can I use salted butter for this recipe?

No, you need to use unsalted butter. The salted butter would affect the taste and would make your cinnamon roll bites salty, even with the sweet glaze on top.

Can you freeze cinnamon bites?

Yes, store them in an airtight container or wrap them tightly with plastic wrap on a plate before freezing for 8 hours or up to 6 weeks.

Step by Step Video:

If you like this recipe, you're going to enjoy these ones too:

delicious cinnamon roll bites in a pyrex

4.69 from 16 votes

Print Pin Recipe

Easiest Ever Cinnamon Roll Bites

Here’s a delicious, quick and easy Cinnamon Roll Bites recipe that you will love! It’s perfect for breakfasts, brunch or even afternoon snacks!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Servings: 4 servings

Calories: 627kcal

Author: Lainey

Ingredients

▢ 1 can refrigerated biscuits refrigerated
▢ ⅓ cup sugar
▢ 1 tablespoon cinnamon
▢ 3 tablespoons butter melted

Glaze

▢ 1 cup powdered sugar sifted
▢ 2 tablespoons butter melted
▢ 1 teaspoon vanilla extract
▢ 2 tablespoons milk

Instructions

Preheat oven to 350F and grease 8x8 inch pan.
Cut each of the dough into 4 and then set aside when finished.
Next in a medium bowl, mix the sugar and cinnamon together, and then dip the dough in the sugar/cinnamon mixture until it’s coated.
Place the dough in the pan making sure the dough is very close to each other.
Drizzle the butter over the dough then pop it into the oven for 20-25 minutes.

Making the Glaze:

In a large bowl mix the melted butter, vanilla extract until it’s well combined.
Next add the powdered sugar.
Once it's finished baking, remove from the oven and immediately pour the glaze over an the cinnamon roll bites and allow it to finish baking for about 10 more minutes.
Allow it to cool completely and serve!

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Serving: 1gCalories: 627kcalCarbohydrates: 106gProtein: 8gFat: 20gSaturated Fat: 3gCholesterol: 4mgSodium: 1112mgPotassium: 305mgFiber: 3gSugar: 51gVitamin A: 51IUVitamin C: 1mgCalcium: 107mgIron: 4mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

2 Ingredient Pineapple Ice Cream

Apr 6, 2016 · 4 Comments

Dig into this homemade 2-ingredient Pineapple Ice Cream that is creamy, fresh-tasting, and basically from scratch! No ice cream machine is required for this delicious Pineapple Ice Cream. Give this a try!

Tips and Procedures:

Start with using the best ingredients. Always use a very ripe pineapple.
Use frozen pineapple chunks when making this ice cream. Your finished product will taste so much better when it is cold.

How to Make 2 Ingredient Pineapple Ice Cream:

Listed below are all the ingredients you will need:

vanilla greek yogurt*
frozen pineapple chunks

Place all the ingredients in a blender:

Blend the ingredients until it is creamy:

Look at how creamy and fresh-looking that is!

blended ingredients of pineapple ice cream

Serve after freezing your two-ingredient Pineapple Ice Cream!

Frequently Asked Questions for 2 Ingredient Pineapple Ice Cream:

Q: Why is my ice cream not creamy?

A: Basically, the higher the fat content, the creamier the ice cream. You can add in more greek yogurt if you love a creamier consistency.

Q: How long does homemade ice cream last in the freezer?

A: You can keep your homemade ice cream inside the freezer for a few weeks to a month. Just make sure it is freezing well.

Q: How long does it take to harden the ice cream?

A: After blending, put your ice cream in the freezer and wait for an hour or two.

More delicious recipes to try:

4.50 from 2 votes

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2 Ingredient Pineapple Ice Cream

Make this 2 ingredient Pineapple Ice Cream that is creamy, fresh-tasting, and basically from scratch!

Servings: 2 servings

Author: Lainey

Ingredients

▢ 3 tablespoons vanilla greek yogurt*
▢ 2 cups frozen pineapple chunks

Instructions

Place all the ingredients in a blender and blend until creamy.

Leave a Comment

Notes

*veganize the recipe by using nondairy yogurt

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Chocolate Cake Mix Cookies with White Chocolate Chips

Apr 4, 2016 · 6 Comments

Get yourself two dozen fudgy and soft treats. These Chocolate Cake Mix Cookies with White Chocolate Chips are full of everyone's favorite textures. It's sure to solve your cravings for a delicious and filling chocolate chip cookie!

Don't miss our Brownie Meringue Cookies and fun-to-make Cookie Dough Bites!

A batch of Chocolate Cake Mix Cookies with White Chocolate Chips

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Why You’ll Love This Recipe

This recipe is beginner-friendly and requires minimal ingredients. It's a great way to bake something impressive without needing special tools or fancy skills. Plus, it’s kid-approved!

Even better - it’s easy to tweak for your dietary needs! You can make it dairy-free by swapping in vegan butter and chocolate chips. It’s also a fantastic last-minute dessert for potlucks or late-night cravings.

Instant coffee enhances the chocolate flavor while giving a subtle energy boost. You'll enjoy the perfect mix of dark and white chocolate in every chewy bite!

Ingredients

Listed below are all the ingredients you will need:

Butter
Egg
Oil
Vanilla extract
Instant coffee (optional)
Chocolate cake mix
Chocolate chips
White chocolate chips

See the recipe card for quantities.

Instructions

1. Preheat oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, cream the softened butter using a hand mixer until light and whipped.

3. Add the egg and mix until combined.

Butter and egg whipped together in a bowl

4. Stir in the oil, vanilla extract, and the instant coffee mixture (if using), and mix until smooth.

5. Add the chocolate cake mix and continue mixing until a thick dough forms. A spatula may be helpful here!

Chocolate cake mix in the bowl added and mixed

6. Fold in the chocolate chips and white chocolate chips until evenly distributed.

Chocolate chips folded into the cookie batter

7. Using a cookie scoop, scoop dough onto the baking mat, spacing the cookies about 2 inches apart.

8. Bake for 13 to 15 minutes, or until edges are set but centers are still soft.

9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

10. Best served warm with a glass of plant milk or coffee!

Chocolate Cake Mix Cookies with White Chocolate Chips on the baking tray

Substitutions and Variations

Ingredient Swap
Aside from butter, use vegan margarine.
Swap coconut oil for vegetable oil
Variation
Not fond of white chocolate? Peanut butter chips or chopped walnuts will do.
Mistake to Avoid
Don't overmix the dough! It makes the cookies dry and dense.
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp before serving.
- Dough: Freeze scooped dough balls and bake straight from frozen, adding 1–2 minutes to the bake time.

Baking tray filled with Chocolate Cake Mix Cookies with White Chocolate Chips

FAQs

Can I use any cake mix flavor?

Yes! While chocolate works best for that rich flavor, you can try red velvet or vanilla for a fun twist.

Do I need to chill the dough?

Nope! This recipe is designed to skip that step, making it perfect for quick baking sessions.

Can I make these cookies vegan?

Yes! Use a vegan cake mix, plant-based butter, and egg replacer like flax egg or applesauce.

White plate of Chocolate Cake Mix Cookies with White Chocolate Chips

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Chocolate Cake Mix Cookies with White Chocolate Chips

Soft, fudgy, and satisfyingly chocolatey - these easy Chocolate Cake Mix Cookies with White Chocolate Chips are made with a shortcut cake mix base. Perfect for when the craving hits!

Prep Time10

Cook Time15

Total Time25

Course: Cookies, Dessert

Cuisine: American

Servings: 24 cookies

Calories: 199kcal

Author: Lainey

Ingredients

Instructions

Preheat oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream the softened butter using a hand mixer until light and whipped.
Add the egg and mix until combined.
Stir in the oil, vanilla extract, and the instant coffee mixture (if using), and mix until smooth.
Add the chocolate cake mix and continue mixing until a thick dough forms. A spatula may be helpful here!
Fold in the chocolate chips and white chocolate chips until evenly distributed.
Using a cookie scoop, scoop dough onto the baking mat, spacing the cookies about 2 inches apart.
Bake for 13 to 15 minutes, or until edges are set but centers are still soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Best served warm with a glass of plant milk or coffee!

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Serving: 1gCalories: 199kcalCarbohydrates: 23gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 19mgSodium: 188mgPotassium: 121mgFiber: 0.4gSugar: 16gVitamin A: 131IUVitamin C: 0.04mgCalcium: 50mgIron: 1mg

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Sweet tooth kicking in with so little time for waiting? Quick Chocolate Cake Mix Cookies with White Chocolate Chips deliver rich, chewy goodness in under 30 minutes!

Vanilla Custard Cake Recipe

Apr 1, 2016 · 7 Comments

Capture creamy goodness in this layered dessert. This easy vanilla custard cake recipe turns one simple batter into delicious layers! You'll get a soft cake layer and creamy vanilla custard in one slice. Anyone who wants something impressive without making separate fillings or layers will enjoy this fun dessert!

For more comforting flavors, have some Nutella mug cake or s’mores cupcakes next!

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Why You’ll Love This Recipe

You'll definitely love the texture! The cake is soft, and the custard is creamy. Also, the recipe is beginner-friendly. With just simple ingredients, you can make a batter that separates into both. After baking, check with a toothpick.

The light vanilla flavor makes it easy to serve for many occasions. Enjoy it plain or with powdered sugar, berries, or fresh fruit!

Ingredients

Listed below are all the ingredients you will need:

unsalted butter
milk
eggs
powdered sugar
water
flour
vanilla extract

See the recipe card for quantities.

Instructions

Make the Batter

Preheat your oven to 350°F and lightly grease an 8x8-inch baking pan.

In a large bowl, beat the egg whites until stiff peaks form, then set them aside.

In a separate bowl, mix the egg yolks and powdered sugar until smooth and well combined.

Then add the water and melted butter. Mix again until combined.

Next, pour in the lukewarm milk and vanilla extract. Add the flour and mix until the batter is smooth.

After that, gently fold the whipped egg whites into the thin batter. Do not overmix; it is completely fine if a few small, fluffy pieces of egg white remain visible.

Pour and Bake

Pour the batter into the prepared pan. Bake for 45–55 minutes, or until the top is lightly golden and the center is mostly set.

Vanilla custard cake batter ready to bake

Cool and Serve

Let the cake cool completely in the pan before slicing. For the best results, chill the cake in the refrigerator after it cools to achieve an even firmer, richer custard texture

Substitutions & Variations

Ingredient Swap
Use whole milk for the richest custard texture.
Variation
Add a small amount of almond extract or honey along with the vanilla for extra flavor.
Mistake to Avoid
Don't completely mix away the whipped egg whites. Fold them gently into the batter so some fluffy pieces remain. This helps the cake form its signature layers.

Storage Tips

Store the cake in an airtight container in the refrigerator for up to 3 days.
Freezing may change its creamy texture. This is because the custard layer is delicate. For the best results, enjoy it fresh or refrigerated.

FAQs

Why is this cake recipe called magic cake?

It's because of the different custard and cake layers. One batter separates into different layers while it bakes. The finished cake has a light cake layer and creamy custard-like layers underneath.

Do I need to beat the egg whites separately?

Yes. Whipping the egg whites until stiff peaks form helps create the fluffy top layer. Fold them gently into the batter instead of mixing aggressively.

Why is my magic cake batter so thin?

A thin batter is normal for this recipe. The extra moisture helps create the custard layers as the cake bakes.

5 from 2 votes

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Vanilla Custard Cake Recipe

This vanilla custard cake is soft, moist, and filled with rich vanilla custard flavor. It uses simple ingredients and comes together easily in one delicious dessert.

Prep Time20

Cook Time55

Total Time1 15

Course: cake, Dessert, Snack

Cuisine: Fusion (European-Filipino)

Servings: 9 servings

Calories: 268kcal

Author: Lainey

Ingredients

Instructions

Make the Batter

First, lightly grease an 8x8-inch baking pan. Then preheat the oven to 350°F.
Add the egg whites to a large bowl.
Beat until stiff peaks form, then set aside.
Next, add the egg yolks and powdered sugar to another large bowl. Mix until smooth and well combined.
Then add the water and melted butter. Mix again until combined.
Next, pour in the lukewarm milk and vanilla extract. Add the flour and mix until the batter is smooth.
After that, gently fold the whipped egg whites into the thin batter. A few small fluffy pieces of egg white are fine.

Pour and Bake

Pour the batter into the prepared pan.
Bake for 45–55 minutes, or until the top is lightly golden and the center is mostly set.

Cool and Serve

Lastly, let the cake cool completely before slicing. Chill it for an even firmer custard texture if desired.

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Serving: 1gCalories: 268kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 106mgSodium: 50mgPotassium: 127mgFiber: 0.4gSugar: 19gVitamin A: 509IUCalcium: 83mgIron: 1mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Recipes for Every Moment

Craving something creamy but don't want to prepare separate custard and cake layers? This Vanilla Custard Cake recipe gives you both from one simple batter!

4 Ingredient Granola Bars

Mar 28, 2016 · 4 Comments

My 4 Ingredient Granola Bars recipe is just the right snack if you're pressed for time! Quick as it is to make these, surely they will be a crowd-pleaser, and much healthier, too.

Need more quick and healthy snacks? My other recipes, Twix Bars, Lemon Bars and Oreo Peanut Butter Bark are also great choices!

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What are 4 Ingredient Granola Bars?

4-Ingredient Granola Bars are simple, homemade snack bars made with just four basic ingredients. Those ingredients are typical oats, a binding agent (such as nut butter), a sweetener (like honey or maple syrup), and a mix-in (like chocolate chips, dried fruit, or nuts). They are easy to prepare, often requiring no baking, and provide a balanced combination of fiber, protein, and natural sweetness.

These bars are a healthier, customizable alternative to store-bought granola bars and are popular among those looking for quick, nutritious snacks. They can be stored in the refrigerator or freezer for convenient grab-and-go energy.

History of 4 Ingredient Granola Bars

The history of homemade Granola Bars is rooted in the evolution of granola, which dates back to the late 19th century. Granola, originally developed as a health food, was first introduced by Dr. James Caleb Jackson in the 1860s and later popularized by John Harvey Kellogg in the early 1900s. The concept of turning granola into a portable bar emerged in the 1970s when health-conscious consumers sought convenient, nutritious snacks.

As homemade snack trends grew in the early 2000s, minimal-ingredient recipes gained popularity, leading to the rise of 4-Ingredient Granola Bars. It's the simple, customizable alternative to processed store-bought bars. These bars align with the clean eating movement, emphasizing whole, natural ingredients like oats, nut butter, honey (or maple syrup), and mix-ins. Today, they remain a staple in healthy eating, loved for their ease of preparation and versatility.

Substitutions

Quick-cooking oats - Use rolled oats for a chewier texture. Blend rolled oats slightly to mimic quick oats if needed.
Peanut butter - Almond butter or cashew butter offers a milder taste. Sunflower seed butter is a great nut-free alternative.
Almonds - Walnuts and pecans add a rich, nutty flavor. Sunflower seeds work as a nut-free option.
Honey - Maple syrup is a vegan-friendly alternative. Agave syrup is slightly sweeter and thinner.
Mini chocolate chips - Dark chocolate chunks for a richer flavor. Cacao nibs for a less sweet, antioxidant-rich option. Carob chips for a naturally caffeine-free substitute.
Miniature marshmallows - Chopped dried dates provide a chewy, natural sweetness. Coconut flakes add a mild sweetness and texture. Vegan marshmallows work for a plant-based alternative.
Dried cranberries - Raisins add a softer chew and mild sweetness. Dried cherries provide a slightly tart, fruity flavor. Chopped dried apricots offer a chewy, tropical touch.

Recipe Variations

Classic Chewy Granola Bars - Melt peanut butter and honey, stir in quick oats, then fold in mini chocolate chips. Press into a pan, chill, and slice. Soft, chewy, and kid-friendly.
Nut-Free Granola Bars - Mix sunflower seed butter and agave syrup, stir in quick oats and pumpkin seeds. Press into a dish, chill, and cut. Perfect for nut-free diets.
Chocolate Lover’s Granola Bars - Melt peanut butter and maple syrup, stir in oats, cocoa powder, and dark chocolate chunks. Press, chill, and slice. Rich and fudgy.
Superfood Granola Bars - Combine tahini and honey, mix with oats, chia seeds, and hemp seeds. Press, refrigerate, and slice. Packed with nutrients and fiber.

Storage

Refrigerator Storage: Store granola bars in an airtight container with parchment paper between layers to prevent sticking. Keep in the fridge for up to 1 week to maintain freshness and firmness.

Freezer Storage: Wrap each bar individually in plastic wrap or parchment paper, then store them in a ziplock bag or airtight container. Freeze for up to 3 months. Let bars sit at room temperature for 5-10 minutes before eating if frozen.

Room Temperature (Short-Term): If made without perishable ingredients (like dairy-based chocolate or fresh fruit), bars can be stored in an airtight container at room temperature for up to 3 days. Keep in a cool, dry place away from direct sunlight to prevent melting or softening.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

Before starting the mixing process, line an 8x8 inch pan with parchment paper. In a large bowl, combine the oats, peanut butter, honey, and almonds. Then mix!

honey, almonds and peanut butter in a large bowl

Add in the rest of the ingredients and mix well.

adding in chocolate chips and mini marshmallows

When everything is almost mixed, choose to make 3 flavors. Split the granola into 3 bowls, and then add the rest of the ingredients, or just make one huge mixture of everything.

thoroughly mixed granola bar ingredients

Using a ladle, press the granola into the pan to make it. After that, cover and refrigerate for 2 hours.

And there you go: a quick and easy, healthy, go-to breakfast recipe from scratch!

Put them in individual cupcake liners if you want to have a more festive look or just serve them as is after slicing.

Hint: Press down firmly! Use the back of a spoon or a flat-bottomed glass to really compact the mixture before chilling. This prevents crumbling when you slice them!

⭐ Top Tip

For easy mixing, warm your nut butter and sweetener slightly before stirring them with oats. Line your pan with parchment paper for easy removal and mess-free slicing.

After pressing the mixture into the pan, chill for at least an hour to prevent crumbling. Use quick oats for chewy bars and rolled oats for a crunchier bite.

If bars fall apart, add more sweetener or nut butter for better binding. Slice with a serrated knife for clean, even cuts. These simple tricks will give you perfect granola bars every time!

FAQ

Are granola bars filling?

You can eat it like cereal, sprinkle it on top of yogurt, toss it in trail mix, or bake it into snack bars. Because it's made with oats, it's a great source of fiber that can keep you full for a long time.

Are MadeGood bars actually healthy?

Thoughtfully made to be allergy-friendly, these vegan bars are certified organic, non-GMO, and nut-free, making them a favorite in schools and offices alike. Each bar is packed with a full serving of hidden vegetables that provide essential nutrients, including vitamins A, B6, C, D, E, and Thiamin.

Why are granola bars bad for you?

Still, research suggests that they may interfere with blood sugar control and could negatively affect your beneficial gut bacteria ( 10 , 11 ). What's more, many granola bars are highly processed and include ingredients like added sugars, vegetable oils, preservatives, and artificial flavors.

Can I use any other sweetener aside from honey?

Yes you can. There are many options in the groceries now like coconut sugar, agave, or just the traditional corn syrup.

More Recipes

People who love bits for dessert, you might like these recipes:

5 from 2 votes

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4 Ingredient Granola Bars

A quick and easy, healthy, go-to breakfast recipe that you can make from scratch with just 4 ingredients!

Prep Time10

Chilling Time2 10

Total Time2 20

Course: Breakfast, Snack

Cuisine: American

Servings: 8 bars

Calories: 387kcal

Author: Lainey

Ingredients

▢ 2 cups quick-cooking oats
▢ 1 cup peanut butter
▢ ½ cup sliced almonds
▢ ¼ to ⅓ cup honey

Optional Add-Ins:

▢ ½ cup mini chocolate chips
▢ ½ cup miniature marshmallows
▢ ½ cup dried cranberries

Instructions

Line an 8x8-inch pan with parchment paper.
In a large bowl, mix oats, peanut butter, honey, and almonds until well combined.
If adding variations, divide the mixture into separate bowls and mix in chocolate chips, marshmallows, or cranberries.
Press the mixture firmly into the pan, cover, and refrigerate for at least 2 hours (or overnight for best results).
Slice into bars or bite-sized pieces and enjoy!

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Serving: 1gCalories: 387kcalCarbohydrates: 40gProtein: 10gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 2mgSodium: 178mgPotassium: 269mgFiber: 4gSugar: 27gVitamin A: 278IUVitamin C: 0.1mgCalcium: 92mgIron: 4mg

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BEST Banana Cake

Mar 27, 2016 · 4 Comments

Tips and Procedures:

Choose bananas that are very ripe. Look for dark skin with black or brown spots on them. Those bananas are best for baking.
For a more festive look, top with whipped cream before serving.
Don't forget to sift the vanilla cake mix before adding it in. Flour lumps wouldn't be fun to eat 😉

How to Make this BEST Banana Cake Recipe:

vanilla cake mix
water
oil
eggs
bananas mashed (1 heaping cup)
baking soda

Before starting the mixing process, preheat the oven to 350F and spray a 13x9-inch pan with nonstick cooking spray.

Now you are ready. Gather all the ingredients and let's begin!

In a large bowl add vanilla cake mix, water, oil, eggs, and mix until well combined:

mixing the eggs and oil to the dry ingredients using a handheld mixer

Add the mashed bananas, and baking soda, and mix very well:

The final banana cake batter should look like this:

Add the batter to the pan and bake for 35 to 40 minutes:

Freshly baked banana bread, everyone!

Guys, this cake is the easiest I have made and it is so delicious both in smell and taste!

banana cake slices topped with whipped cream

Cut them into smaller slices if you are serving them at a party or a bigger crowd:

Enjoy!

Frequently Asked Questions:

Q: How many servings would this recipe do?

A: This banana cake recipe would make about 30 to 40 cake bites/slices, depending on how big the servings are.

Q: Can I add in banana extract or banana flavoring?

A: Yes you can. But I tell you, if you put enough ripe bananas, you won't need to add in more banana flavoring. Natural is always best 😉

Q: Can I use any brand of vanilla cake mix?

A: Yes, you can use any brand, whatever is available in your area or any of your favorite cake mix brands.

4 from 1 vote

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BEST Banana Cake

This is absolutely the BEST and EASIEST Banana Cake recipe you will ever have - moist, loaded with ripe bananas and truly a super duper easy cake to bake!

Author: Lainey

Ingredients

Instructions

Preheat oven to 350F and spray 13x9 inch pan with nonstick cooking spray.
In a large bowl add vanilla cake mix, water, oil, eggs, and mix until well combined. Add the mashed bananas, baking soda, and mix.
Add the batter into the pan and bake for 35 to 40 minutes.

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Cinnamon Twists

Mar 18, 2016 · Leave a Comment

These delightful Cinnamon Twists are perfect for a brunch, lunch or snacks. Your friends and family cannot only eat one piece, but they'll also keep coming back for more!

4-ingredient cinnamon twists on a white plate

Tips and Tricks for Making This Cinnamon Twists Recipe:

When baking these, make sure to use a non-stick baking tray or spray your tray with a non-stick cooking spray.
if you do not like the idea of directly dipping the puff pastry into the melted butter, you can use a pastry brush instead. Just make sure to coat the pastry evenly to ensure that the sugar-cinnamon mixture will stick onto them.
If your puff pastry is frozen, make sure to thaw it by leaving it in room temperature for at least one hour. This would make it easier to slice and to twist.

How to Make this Cinnamon Twists Recipe:

Before we start assembling the cinnamon twists, make sure you have preheated your oven to 400F and line cookie sheet with a baking mat or parchment paper.

Gather all the ingredients. Now, let's begin!

In a large plate or bowl, mix brown sugar and cinnamon until well combined:

ingredients for easy cinnamon twists recipe

Then take one piece of bread dough, dip it in the melted butter, and remove the excess butter by tapping it in the sides of the bowl:

dipping the puff pastry into the melted butter

Place it in the cinnamon-sugar mix, and coat the bread dough until it is covered with cinnamon sugar:

covering the puff pastry twist with cinnamon and sugar mixture

Fold in half and twist, then place on a baking sheet:

twisting the puff pastry and placed on a baking mat

Bake for 10-12 minutes:

Remove from oven and allow it to cool and sprinkle powdered sugar. That's how easy it is, Simply Bakers! Cut, dip, twist, and bake!

freshly baked cinnamon twists with powdered sugar

Frequently Asked Questions for the Cinnamon Twists Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy cinnamon twist recipe could make seven to ten pieces, depending on how thick or thin your slices are.

Q: I don't have an oven. Can I deep-fry this instead?

A: I haven't tried it with this recipe but I think that should work, provided that the pastry is thawed and soft.

Looking for more recipes similar to this? Try these:

Happy Baking!

5 from 1 vote

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Cinnamon Twists

A delicious, soft, and chewy cinnamon twists treat and always a party favorite!

Author: Lainey

Ingredients

Instructions

Preheat oven to 400F and line cookie sheet with baking mat or parchment paper.
In a large plate or bowl, mix brown sugar and cinnamon until well combined.
Then take one piece of bread dough, dip it in the melted butter, and remove the access butter, place it in the cinnamon sugar mix, and coat the bread dough until it is covered with cinnamon sugar. Fold in half and twist, then place on baking sheet.
Bake for 10-12 minutes.
Remove from oven and allow it to cool and sprinkle powdered sugar

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Toaster Pastries

Mar 11, 2016 · 2 Comments

Hi everyone, it’s Lainey and welcome back to Simply Bakings! Today I'm sharing another delicious recipe with you sponsored by Crisco Scratch Academy. I'll tell you more about the Scratch Academy later but in the meantime, I’m going to share with you how to make 3 flavors of mini Toaster Pastries!

The Crisco Scratch Academy is a virtual baking school to help and inspire at home baking using traditional pie and baking recipes! Whether you’re an experienced baker or making a pie crust for the very first time, check out the Crisco Heritage Kitchen site (www.Crisco.com/heritage-kitchen/) to discover new takes on traditional pie classics, baking tips, or find inspiration for your next baking adventure.

Don’t forget to visit www.Crisco.com/heritage-kitchen/ to find more baking inspiration!

Tips and Tricks for Making This Toaster Pastries Recipe:

Make sure not to overfill your toaster pastry. Put just enough of each flavor.
For a more festive look, you can pour white sugar glaze and put some colorful sprinkles on top. I am sure kids will love it!
If you have time to wait and refrigerate your pastry crust, do it. This will improve the texture of the crust.

How to Make this Toaster Pastries Recipe:

Gather the ingredients for this Toaster pastries recipe and once the ingredients are all ready, let's begin!

Here's how to make the pastry crust:

In a large mixing bowl add the flour, shortening, sugar, salt and use a pastry cutter to blend it together until crumbly. Then in a small bowl mix the water and egg. Add it into the flour mixture and mix until it’s well combined:

Split the dough in half and chill both halves in the refrigerator until ready to use:

However since we are going to use it immediately, sprinkle some flour over your working space.

Roll out the pastry crust to about ⅛ inch thick and cut it into the sizes you want for the toaster pastries.:

I’m going to use a ruler and a pizza cutter to help me keep my lines straight. (dimensions will be in the description box):

Remember every pastry crust you slice, make a matching one to cover it. Don't forget to brush egg wash over the pastry crust before using it, just like so:

To make the Chocolate Chip Flavor:

As I have mentioned above which is brush egg wash on the toaster pastries and poke the top pastry crust using a fork a couple of times.

Then for the chocolate chip filling, in a large bowl, mix together the butter, sugar, and eggs until light and fluffy.

Then add the salt, all-purpose flour, and chocolate chips and mix until just combined:

Take about 1 tablespoon of chocolate chip dough and flatten it, place it on the bottom of the pastry crust, and take the top pastry crust and cover it. Don’t forget to use a fork to press around the edges of the toaster pastries:

To make the S'mores flavor:

Brush egg wash on the toaster pastries to give it a nice golden color and poke the top pastry crust a couple of times to allow the heat to release so it won’t explode.

Spread some marshmallow creme on the bottom toaster pastry, next add some chocolate spread:

Then sprinkle graham cracker pieces. Be careful not to add too much because sometimes less is more:

To make the Cranberry flavor:

Repeat process as above.

Now bake the toaster pastry at 350F for about 17‐20 minutes.

Frequently Asked Questions for the Toaster Pastries Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy toaster pastry recipe could make six up to 10 pieces, depending on how big your slices are.

Q: Do I need to poke the pastry crust? Will it not make the filling come out during baking?

A: Yes, that step is necessary. It prevents the pastry from "exploding" while baking. Also, you have to poke holes that are not so big so the filling would just be intact while baking.

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Chocolate Rice Krispies without Marshmallows

Mar 4, 2016 · 3 Comments

If you're craving a quick and easy chocolatey treat but want to skip the marshmallows, this Chocolate Rice Krispies Without Marshmallows recipe is just what you need. With only two simple ingredients, you’ll have a crunchy, rich, and homemade rice krispies in no time!

Craving for more chocolatey treats? Try my best ever Chocolate Chip Cookies, Caramel Salted Chocolate Cookies, and this 3 Ingredient Chocolate Cupcakes.

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What are Chocolate Rice Krispies without Marshmallows

Traditional Rice Krispie treats use melted marshmallows to bind the cereal together. However, this version skips the marshmallows entirely and relies on melted chocolate to hold everything together, resulting in a crispy, rich, and intensely chocolatey bite.

With just two simple ingredients, these chocolate rice krispie treats are incredibly easy to make and requires no baking at all. Whether you’re looking for a quick snack, a homemade dessert, or a fun treat to share with family and friends, this recipe has you covered.

Plus, it’s completely customizable, so you can switch up the chocolate type, add nuts or dried fruit, or even drizzle caramel on top for an extra indulgence.

The best part? It’s a great alternative for those who prefer a treat without marshmallows, offering a slightly more refined texture and deep, rich chocolate flavor.

Substitutions

Rice Krispies alternatives – Use puffed rice cereal or crispy rice cereal for the same crunchy texture.
Sweetener options – Instead of shortening, try using coconut oil or honey or maple syrup for a naturally sweet touch.
Dairy-free chocolate – Vegan chocolate chips ensure the recipe stays gluten-free and dairy-free.

Variations

Chocolate Peanut Butter Rice Krispie Treats – Stir in melted peanut butter for a richer flavor.
Nut-Free Version – Use tahini or sunflower seed butter instead of nut-based spreads.
Extra Crunch – Add chopped nuts, coconut flakes, or freeze-dried fruit, sunflower seeds or a little extra crispy rice cereal to the cereal mixture.
Vanilla Infusion – A splash of vanilla extract enhances the overall depth of flavor.

Storage

At room temperature: Store in an airtight container for up to 1 week.
In the fridge: Keeps fresh for up to 2 weeks.
In the freezer: Freeze for up to 3 months and thaw before eating.

Ingredients

After gathering your ingredients, let's begin!

dark chocolate chips
rice krispies
butter-flavored shortening (optional, for smoother melting)

Instructions

Line an 8x8-inch pan with parchment paper and lightly spray with oil. Sprinkle the Rice Krispies evenly across the pan.

On low heat, melt the chocolate chips in a saucepan, stirring continuously. If needed, add shortening to help achieve a smooth texture.

Pour the melted chocolate over the Rice Krispies, making sure it spreads evenly. Place in the refrigerator for at least 30 minutes before slicing and serving.

Top Tips

Use high-quality chocolate for better taste and texture.
Stir constantly to prevent burning while melting the chocolate.
Add extra Rice Krispies if you prefer a crunchier bite.

FAQ

Is it cheaper to make Rice Krispies or buy them?

Making Rice Krispies at home can save money, especially if you buy ingredients like chocolate chips and rice krispies in bulk. However, prices may differ depending on local grocery costs and ongoing sales, so it’s a good idea to compare prices before shopping.

Why is there a shortage of Rice Krispies?

Rice Krispies shortages may arise from supply chain disruptions, heightened demand, or ingredient shortages. Production delays and shifts in consumer preferences can also contribute to the problem.

What can I use instead of Rice Krispies?

Try puffed rice cereal, cornflakes, or crushed granola.

4.80 from 5 votes

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Chocolate Rice Krispies without Marshmallows

A quick and easy homemade chocolate rice krispies without marshmallows. Perfect for a sweet treat or a simple dessert.

Prep Time5

Cook Time5

Chill Time30

Total Time40

Course: Desserts

Cuisine: American

Servings: 12 servings

Calories: 174kcal

Ingredients

▢ 2 cups dark chocolate chips
▢ ¼ cup rice krispies the more the better
▢ 1-2 tablespoons butter flavored shortening optional

Instructions

In a 8x8 inch pan cover with parchment paper and spray it lightly with some oil. Add the rice krispies and spread out, then set aside.
On low heat in a saucepan, add the dark chocolate chips and mix until nice and smooth. It should not take more than 4-5 minutes. If the chocolate does not get smooth, add some shortening to help thin it out.
Pour the chocolate into the pan and spread out the chocolate. Place in the refrigerator for at least 30 minutes. Serve.

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Serving: 1pieceCalories: 174kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 0.3mgSodium: 35mgPotassium: 191mgFiber: 1gSugar: 10gVitamin A: 42IUVitamin C: 1mgCalcium: 91mgIron: 1mg

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Mocha Cinnamon Cake

Feb 12, 2016 · 6 Comments

freshly baked mocha cinnamon cake frosted with whipped cream

Tips and Tricks for Making This Mocha Cinnamon Cake Recipe:

Make the top of your cake level by using a spoon or a spatula before popping it in the oven. You can also gently tap the baking pan on your kitchen counter or table to let some excess air out of the batter.
For a more festive look, top with whipped cream or your favorite cake frosting before serving.

How to Make this Mocha Cinnamon Cake Recipe:

Gather the ingredients for this Mocha Cinnamon Cake. Before you start to mix the ingredients don't forget to preheat oven to 350F and oil 9-inch pan.

Once the ingredients are all ready, let's begin!

eggs, butter and sugar for mocha cinnamon cake recipe

You will need sugar, eggs, butter, and flour:

You will also need cinnamon, salt, coffee powder, chopped pecans, and mini chocolate chips:

cinnamon, salt and coffee powder for the mocha cinnamon cake recipe

In a large bowl add the sugar, butter, eggs, and mix for about 3 minutes or until it’s light and fluffy:

adding in the dry ingredients to the butter and sugar mixture

Next add the cinnamon, instant coffee granules, salt, all-purpose flour, and mix until well combined:

The batter should look like this, fine and smooth:

Finally add chocolate chips, chopped pecans, and mix:

adding in the chopped pecans and mini chocolate chips to the batter of mocha cinnamon cake

Transfer the batter into the pan and bake for about 35-40 minutes or use a toothpick to check if it’s finished:

Allow the cake to cool for about an hour, then I took my knife and ran it around the edges of the side so it’s easier to release the cake:

releasing a freshly baked mocha cinnamon cake from the baking pan using a bread knife

Decorate the top of the cake with your favorite frosting or whipped cream and add some sprinkles! What a lovely sight to see!

delicious and easy to make mocha cinnamon cake layer with slices

Frequently Asked Questions for the Mocha Cinnamon Cake Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy mocha cinnamon cake recipe could make six to 8 slices, depending on how big your slices are.

Q: Can I use other kinds of nuts?

A: Yes, you can. You may also add in some bits of chocolate or caramel candies in the batter, that is if you have a sweet tooth.

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Strawberry Stuffed Cheesecake Bites

Feb 5, 2016 · 6 Comments

Try this easy Strawberry Stuffed Cheesecake Bites recipe—the perfect no-bake treat! With fresh and juicy strawberries and creamy cheesecake filling, you are in for a pretty and delicious, quick treat!

Would you love to try more strawberry recipes? Try my Strawberry Poke Cake, Strawberry Cookies, and White Chocolate Strawberry Pie recipe!

Strawberry Stuffed Cheesecake on a cake stand

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What are Strawberry Stuffed Cheesecake Bites?

Strawberry Stuffed Cheesecake Bites are a delicious no-bake dessert that combines the sweetness of fresh, fresh strawberries with the creamy richness of cheesecake. Each strawberry is hollowed out and filled with a smooth mix of cream cheese, powdered sugar, and vanilla extract, resulting in a perfectly balanced bite-sized dessert.

These simple yet beautiful strawberry cheesecake bites with cream cheese filling and a sprinkle of graham cracker crumbs make a classic cheesecake finish. They are quick to create and require few ingredients, making them excellent for parties, gatherings, or an evening indulgence at home!

Health Benefits of Strawberry

Vitamin C-rich, which boosts immunity and improves skin health.
Low in calories and high in fiber, which promotes digestion.
Improve heart health by lowering cholesterol and blood pressure.
Low in carbohydrates making them an excellent addition to a healthy diet.

Variations

Nutty Toppings: Crushed nuts such as almonds, pecans, or pistachios can be sprinkled on top to add texture and flavor.
Chocolaty Bites: Dip the stuffed strawberries in melted chocolate and allow them to set or just drizzle melted chocolate over them for added luxury.
Berry Medley: Mix in some finely chopped raspberries or blueberries into the cheesecake filling to make berry mix bites
Caramel Drizzle: For a finishing touch of rich sweetness, drizzle the graham cracker crumbs and stuffed strawberries with caramel sauce.

Substitutions

Strawberries: For more variety, you may use hollowed-out raspberries, blackberries, or small apple slices.
Powdered Sugar: To make a refined-sugar-free version, replace powdered sugar with natural sweeteners such as honey or maple syrup.
Cream Cheese: Mascarpone can be used in place of cream cheese for a little sweeter, creamier filling, or Greek yogurt for a lighter, tangier option.
Graham Cracker Crumbs: Substitute crushed Oreos, digestive biscuits, or oats for the graham cracker crumbs for a different topping.

Storage

Strawberry Stuffed Cheesecake Bites can be kept in the refrigerator for up to two days in an airtight container to preserve their freshness.
To avoid soggy strawberries, assemble right before serving for the best results.

Ingredients

These are the ingredients that you will need:

large strawberries
cream cheese
sifted powdered sugar
vanilla extract
graham cracker crumbs

ingredients for no bake strawberry stuffed cheesecake

Instructions

Beat cream cheese until whipped in a bowl using an electric mixer. Then, combine cream cheese, powdered sugar, and vanilla extract and mix again:

Place the cream cheese mixture in a piping bag or ziplock bag:

Cut around the strawberry and remove the center using a paring knife. Then, pipe and fill the center of strawberries with cream cheese mixture:

filling the center of strawberries with cream cheese mixture

Add some crushed graham crackers over the cheesecake stuffed strawberries and serve. You can also chill this for at least 30 minutes before serving:

adding some crushed graham crackers on top of each strawberry

With just 5 ingredients and a short prep time, you can now enjoy these delicious mini strawberry cheesecakes. Yum!

Top Tips

Choose large, firm strawberries to keep the cheesecake filling from turning mushy.
Using a melon baller or spoon, gently hollow out the strawberries, leaving enough fruit to support the filling.
Chill the cheesecake filling for 10-15 minutes to make it simpler to insert into the strawberries.

FAQ

Can you freeze strawberry-stuffed cheesecake bites?

Yes, definitely! You can eat them frozen or you can thaw and blend them again before serving. But I prefer eating these just in a chilled state.

Can I make strawberry-stuffed cheesecake bites the night before?

Yes, you can. Just make sure to store it properly and chill it.

How do you make a strawberry-stuffed cheesecake bites dairy-free?

I believe there is a dairy-free cream cheese. Use that as a substitute for regular cream cheese.

More Strawberry Desserts

Here are more strawberry desserts you will love:

Let me know in the comments below if you have tried these recipes or tag me on Pinterest or Facebook. Thank you for visiting my blog!

delicious Strawberry Stuffed Cheesecake Bites on a cake stand

5 from 4 votes

Print Pin Recipe

Strawberry Stuffed Cheesecake Bites

These pretty, simple, and no-bake Strawberry Stuffed Cheesecake Bites are the perfect no-bake treat! They are deliciously made with fresh, juicy strawberries and creamy cheesecake filling!

Prep Time15

Chill Time30

Total Time45

Course: Dessert, Snacks

Cuisine: American

Servings: 12 pieces

Calories: 30kcal

Author: Lainey

Ingredients

▢ 1 lb large strawberries
▢ 1 8oz package cream cheese, softened
▢ ¼ cup sifted powdered sugar
▢ 1 teaspoons vanilla extract
▢ ¼ cup graham cracker crumbs

Instructions

Beat cream cheese until whipped.
Add powdered sugar.
Add vanilla extract & mix.
Place the cream cheese mixer in a pastry bag or ziplog bag.
Cut around the strawberry and remove the center.
Add some crushed graham cracker.
Fill the center of strawberries with cream cheese mixture.
Serve.

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Serving: 1pieceCalories: 30kcalCarbohydrates: 7gProtein: 0.4gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 12mgPotassium: 62mgFiber: 1gSugar: 5gVitamin A: 6IUVitamin C: 22mgCalcium: 8mgIron: 0.2mg

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Cinnamon Sugar Pretzel Bites Recipe

Feb 1, 2016 · 2 Comments

Soft, sweet, and totally addictive—these Cinnamon Sugar Pretzel Bites are the perfect bite-sized treat! Golden on the outside and pillowy inside, they’re tossed in a generous cinnamon-sugar coating that makes every bite irresistible. Whether you’re planning a cozy movie night or need a quick party snack, this easy recipe brings bakery-style pretzels right into your kitchen!

Love this kind of recipe? Here are 3 more sweet snack recipes you might enjoy: Chocolate Filled Bread, French Breakfast Bread, and Buttermilk Chocolate Bread.

freshly baked easy and delicious pretzel bites

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Why You'll Love This Recipe

You’ll love this recipe because it’s incredibly easy to make—even if you’ve never baked pretzels before. The dough is simple and forgiving, making it perfect for beginners. These cinnamon sugar pretzel bites turn out soft and chewy on the inside, with a golden, slightly crisp exterior. Each piece is coated in a sweet cinnamon-sugar mix that makes them totally addictive. They’re bite-sized and perfect for sharing (if you can resist eating them all yourself!). Kids will love helping in the kitchen, and the leftovers—if there are any—freeze well and reheat beautifully. Plus, they taste just like those warm, sweet pretzel bites from the mall, only fresher and better!

The Story Behind [Dish/Topic]

I created these cinnamon sugar pretzel bites on a quiet weekend, craving something sweet and nostalgic—like those mall pretzels I used to love. After a few tweaks, this version became a go-to treat in our kitchen. Now it’s one of our favorite recipes to bake, especially when we want something warm, cozy, and fun to share.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

In a measuring cup add warm water, a packet of dry yeast, and brown sugar. Mix & wait for 5 minutes for the yeast to activate:

In a large bowl add yeast mixture and 2 ½ cups of flour:

mixing the wet and dry ingredients of pretzel bites recipe

Mix until the dough is formed.

Now, these following steps are very important:

Knead for 5-10 min. Then in a large bowl, add ½ tablespoon oil to coat the inside of the bowl. Coat dough with the oil from the bowl

At this point, it is waiting time:

Cover bowl with saran wrap or plastic wrap tightly (or bread towel):

Transfer onto a table and add the rest of ½ cup flour if sticky:

risen pretzel bites dough on a wooden table

Once the dough is doubled in size punch the dough down to release the air

double-sized dough of pretzel bites inside a clear bowl

Cut the dough into 3-4 pieces and roll the dough into a long line and cut into small pieces for the bite-sized pretzels:

In a small bowl add warm water and baking soda and mix. Dip dough into the mixture (do not soak):

dipping pretzel dough bits into warm water and baking soda mixture

Transfer into baking pan and bake for 450 F for 8-10 min:

ready to bake pretzel dough bites on a baking mat

Here are your freshly baked, soft and delicious pretzel bites!

golden brown freshly baked pretzel bites

Remove and dip in the cinnamon sugar mixture or simply drizzle on top and mix gently until all the pretzel bites are coated with the cinnamon-sugar mixture:

drizzling cinnamon and sugar mixture onto freshly baked pretzel bites

If you do not want to make the pretzel bites a bit sweeter, you can leave them as is, just like so:

Substitutions & Variations

Ingredient Swap
- All-purpose flour → Use bread flour for a chewier texture, or gluten-free 1:1 flour for a GF version.
- Butter → Swap with vegan butter or coconut oil to keep it dairy-free.
- Milk (if used in dough or coating) → Try almond milk or oat milk as a plant-based alternative.
- White sugar → Use coconut sugar or brown sugar for a deeper, caramel-like sweetness.
- Cinnamon → Out of cinnamon? Try pumpkin spice or apple pie spice for a seasonal twist.
Variation
- Chocolate-Dipped Pretzel Bites – Dip the cooled bites in melted dark or white chocolate for an extra indulgent treat.
- Stuffed Pretzel Bites – Tuck in a small piece of vegan chocolate or cream cheese before baking for a surprise center.
- Savory Pretzel Bites – Skip the cinnamon sugar and sprinkle with garlic powder, nutritional yeast, or everything bagel seasoning instead
Mistake to Avoid
- One common mistake is not letting the dough rise enough. Skipping or rushing this step can lead to dense, chewy bites instead of light and fluffy ones. Also, make sure the baking soda water is hot, not lukewarm—this helps give the pretzels their signature chewy texture and golden color. And don’t wait too long to coat the bites in cinnamon sugar—they need to be warm for the sugar to stick properly!
Storage Tips
- Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To keep them soft, you can add a small piece of bread to the container. For longer storage, place them in the freezer for up to 1 month. Reheat in the oven or air fryer at 300°F (150°C) for a few minutes until warm and soft again—just like fresh!

FAQ

Q: Can I freeze the dough after rising and bake it after a few days?

A: Yes, sure you can. Freezing the dough won't affect the taste nor the texture of the pretzel bites.

Q: Can I do this a few days ahead?

A: Yes, sure you can. After baking, cool them completely and store in an airtight container.

Q: What are the usual dippings that could be used for pretzel bites?

A: There are endless possibilities for pretzel bites dippings. Some popular dipping is mustard, spicy cheese dipping, cream cheese dippings, and the list goes on.

Q: What is the purpose of the baking soda and warm water mixture to the pretzels?

A: The mixture is often called baking soda bath. It will give the pretzel a nice golden brown color after baking.

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3 Ingredient Oreo Fudge

Jan 29, 2016 · 4 Comments

Tips and Tricks for Making This 3 Ingredient Oreo Fudge Recipe:

When crushing the Oreos, do not make it so fine. You would love to have a bute of the Oreos when eating the fudge.
Serve this with vanilla or strawberry flavored ice cream. Ah, that would be a lovely treat on a hot summer day!

How to Make this 3 Ingredient Oreo Fudge Recipe:

Gather the ingredients for this 3 Ingredient Oreo Fudge. Once the ingredients are all ready, let's begin!

Crushed Oreos
white chocolate (high quality)
Sweetened condensed milk

In a medium-size saucepan, add the white chocolate, sweetened condensed milk and melt the chocolate until it’s smooth. If you are not using high quality white chocolate, stirring the chocolate mix constantly is key because you might burn the chocolate:

Once it’s completely melted and smooth, add the crushed Oreos setting aside a few to garnish later:

In an 8x8 inch pan covered with parchment paper, quickly add the batter, smooth out with the spatula:

Now it's time to add the rest of the Oreos by pressing into the fudge. After that, place this in the refrigerator for at least 1 hour:

How easy was that!!! You now have a delicious treat with just 3 ingredients and it's no-bake! Cut and serve immediately.

Frequently Asked Questions for the 3 Ingredient Oreo Fudge Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy pie recipe could make 16-20 slices, depending on how big your slices are.

Q: Can I add in sweetened strawberries to the ingredients?

A: Yes you can. But obviously, that would make this dessert much sweeter than it already is.

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3 Ingredient Oreo Fudge

A delicious, sweet treat, 3 Ingredient Oreo Fudge dessert that you can whip up in minutes for any occasion!

Servings: 12

Author: Lainey

Ingredients

▢ 3 cups crushed oreos
▢ 12 oz white chocolate high quality
▢ 1 14 oz can sweetened condensed milk

Instructions

In a medium size saucepan Add the white chocolate, sweetened condensed milk and melt the chocolate until it’s smooth. If you are not using high quality white chocolate, stirring the chocolate mix constantly is key because you might burn the chocolate.
Once it’s completely melted and smooth, add the crushed oreos setting aside a few to garnish later.
In a 8x8 inch pan covered with parchment paper, quickly add the batter, smooth out with the spatula and then add the rest of the oreos by pressing into the fudge.
Place this in the refrigerator for at least 1 hour.
Cut and serve immediately.

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Easy Cupcake Recipe with Few Ingredients

Jan 22, 2016 · 17 Comments

Try this super Easy Cupcake Recipe with just a few ingredients: eggs, flour, and your favorite chocolate! Perfect for a quick treat—simply mix, melt, and bake. In under 30 minutes, you'll have 6 deliciously simple cupcakes ready to enjoy.

Looking for more yummy cupcakes? Try my Red Velvet Cupcakes, Lemon Cupcakes, or my Addicting Pina Colada Cupcakes!

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Substitutions

Salt: Add a pinch of salt to balance the sweetness.
Vanilla Extract: Use 1 tsp of vanilla extract for a rich flavor.
Baking Powder: Add ½ tsp of baking powder to make the cupcakes fluffier.

Variations

Vanilla Cupcakes: Replace the chocolate with ½ cup of flour and add 1 tsp of vanilla extract to create a simple vanilla cupcake recipe.
Cookies and Cream: Crush some cookies and fold them into the batter for a cookies and cream twist.
Birthday Parties: Add colorful sprinkles to the batter for a festive touch, perfect for birthday parties.
Buttercream Frostings: Top your cupcakes with vanilla buttercream frosting for a classic finish.

Storage

Room Temperature: Store cupcakes in an airtight container at room temperature for up to 3 days.
Fridge: Keep them in the fridge for up to a week. Let them sit at room temperature before serving.
Freezer: Freeze cupcakes in an airtight container for up to 3 months. To serve, thaw them at room temperature.

Top Tips

A stand mixer can help you mix the batter more evenly.
It is important that before measuring your all-purpose flour, you sift it in a fine flour sieve to avoid lumps in your cupcake.
Always remember that spraying your cupcake liners is a must. This is helpful, especially in recipes where no oil or any fat/shortening is added. The cooking spray prevents your baked goods from sticking to the liners.
When melting chocolate, be careful not to put your stove on very high heat. It will burn your chocolates and it will also cause them to curdle.

Ingredients

eggs
chocolate chip
all-purpose flour

See the recipe card for quantities.

eggs, all-purpose flour and chocolate chips

Instructions

Preheat oven to 350 F, line 6 cupcake tins with paper liners and spray with oil. This is an important step that you don't want to miss because as we have not added any oil/shortening as an ingredient, there is a tendency that the cupcake will stick to the paper cups even after baking:

In a large bowl add 3 eggs and whisk it well. You can either do it with a wire whisk or a hand mixer:

Add the all-purpose flour and mix until you see no lumps:

The consistency has to be slightly runny, just like this. Set this bowl aside.

In a saucepan, add the chocolate and melt the chocolate until it is nice and smooth (If you are a novice baker, I strongly suggest to using a double boiler to prevent burning):

Stir it consistently so you won't burn the chocolate. If it still has big lumps of chocolate, continue stirring it:

Once the texture is nice and smooth, you can now add the egg mixture to the chocolate and mix very well:

You can see that it will turn out glossy and smooth:

Take your cupcake pan that is lined with 6 cupcake liners and add the batter into the liners:

Don't worry if your cupcake liners do not look neat after adding the batter. It will hold up its shape and will turn out pretty once it is baked.

After baking for 15-18 minutes, insert a toothpick into the center of a cupcake; if it comes out clean, they're done. Let it rest in the counter or wire rack in room temperature. Here is your 3-ingredient chocolate cupcakes, smelling so delicious and chocolatey!

Frequently Asked Questions

How to make the perfect cupcake?

To make the perfect cupcake, ensure your ingredients are at room temperature, mix until just combined, and avoid overbaking by checking with a toothpick.

Can I double the recipe?

Absolutely! Simply double all the ingredients to make 12 cupcakes. Adjust the baking time slightly as needed.

What is the perfect size scoop for cupcakes?

The perfect size scoop for cupcakes is usually a ¼ cup or a standard ice cream scoop to fill the liners about two-thirds full.

4.09 from 12 votes

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Easy Cupcake Recipe with Few Ingredients

Whip up these super easy cupcakes with just 3 main ingredients: eggs, flour, and your favorite chocolate! Perfect for quick treats, simply mix, melt, and bake. In under 30 minutes, you’ll have 6 deliciously simple cupcakes ready to enjoy.

Prep Time10

Bake Time18

Total Time28

Course: Dessert, Desserts

Cuisine: American, Filipino

Servings: 6 cupcakes

Calories: 50kcal

Ingredients

▢ 3 eggs
▢ ¼ cup all purpose flour
▢ 1 cup of milk chocolate or dark chocolate

Instructions

Preheat oven to 350 F, line 6 cupcake tins with liners and spray with oil.
In a large bowl add 3 eggs and whisk it well. Next add the all purpose flour and mix until you see no lumps. Set this bowl aside.
In a saucepan, melt the chocolate until it is smooth, being careful not to burn it. If you are a novice baker, consider using a double boiler to prevent burning.
Once it’s nice and smooth add the egg mixture to the chocolate and mix very well.
Then take your cupcake pan that is lined with 6 cupcake lines and make sure to spray it and add the batter into the liners.
Bake for 15-18 minutes.

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Serving: 1servingCalories: 50kcalCarbohydrates: 4gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 31mgPotassium: 36mgFiber: 0.1gSugar: 0.1gVitamin A: 119IUCalcium: 13mgIron: 1mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

I was so excited to take a spoon and taste it and it was perfect! The cupcake texture was moist and it was not too sweet since we did not add any granulated sugar. Perfect to have with a cup of brewed coffee!

You Might Also Like

Espresso Brownie Cookies

Jan 19, 2016 · 6 Comments

Rich and fudgy, Espresso Brownie Cookies combine the deep flavors of espresso with the chewy texture of a brownie and the crisp edges of a cookie. Perfect for coffee lovers, these indulgent treats deliver a bold chocolatey bite with a hint of caffeine in every bite!

Cookies have become such a great part of the snack world that we have different kinds like Oreo Cheesecake cookies, Peanut Butter cookies, and even Vegan Shortbread cookies. Feel free to check out these cookie treats, too!

A batch of Espresso Brownie Cookies on a baking tray

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What are Espresso Brownies Cookies?

Espresso Brownie Cookies are a rich and indulgent treat that combines the chewy, fudgy texture of a brownie with the crisp edges of a cookie. Made with espresso powder or brewed espresso, these cookies enhance the deep chocolate flavor. Perfect for coffee lovers, they offer a balanced mix of bittersweet chocolate and bold espresso in every bite.

The recipe likely emerged in the early 2000s as part of the trend of coffee-infused desserts, inspired by the well-known pairing of chocolate and espresso. With the rise of specialty coffee culture, bakers began experimenting with espresso in brownies and cookies, leading to this delicious hybrid.

Today, espresso brownie cookies remain a popular choice for those who love the rich, complex flavors of chocolate and coffee in one indulgent treat. Give this a try!

Variations

Mocha Brownie Cookies – Mix in a small amount of cocoa powder and espresso for a balanced coffee-chocolate flavor
Extra Bold Espresso Cookies – Double the espresso powder for a stronger coffee kick
Chewy Oatmeal Espresso Cookies – Add rolled oats for extra texture and a hearty bite
Almond Espresso Cookies – Use almond extract and slivered almonds for a nutty depth

Two hands holding up a cookie and breaking it apart

Substitutions

Eggs – Flax eggs (3 tbsp flaxseed meal + 9 tbsp water), mashed banana (¾ cup), unsweetened applesauce (¾ cup), or silken tofu (6 tbsp blended)
All-purpose flour – Gluten-free flour blend, almond flour (for a denser texture), or oat flour (for a slightly chewier cookie)
Semisweet chocolate chips – Dark chocolate chunks, chopped chocolate bars, or sugar-free chocolate chips for a low-sugar option
Unsalted butter – Coconut oil, vegan butter, mashed avocado (for a healthier twist), or Greek yogurt (for moisture)

Storage

Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread inside the container to keep them soft.
Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days. Let them come to room temperature before serving.
Freezing Baked Cookies: Store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds to enjoy warm.
Freezing Dough: Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the baking time.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the eggs, sugar, and instant coffee granules until well combined.

Eggs, sugar and coffee granules in a big bowl

In a double boiler (or microwave in 20-second intervals), melt the 1 ⅓ cups chocolate chips and butter until smooth.

Melting the chocolate chips and butter together

Sift in the flour, baking powder, and salt, then mix until just combined.

A silver bowl of all wet and dry ingredients blended

Gently stir in the remaining chocolate chips for extra chocolatey bites.

Adding more chocolate chips into the bowl

Use a cookie scoop or spoon to place evenly sized portions onto the prepared baking sheet.

Tiny scooper filled with batter to spread on baking tray

Spread in a rack to cool down.

Espresso Brownie Cookies arranged on a cooling rack

Serve and enjoy!

Hint: Add a shot of espresso or a pinch of high-quality espresso powder for a bold coffee kick.

⭐ Top Tip

Quality Ingredients: Use premium cocoa and dark chocolate to create a robust chocolate base, and opt for freshly brewed espresso or freshly ground espresso powder for the best aroma.
Balance is Key: Adjust the sweetness slightly to counterbalance the bitterness of the espresso - consider adding a touch of extra sugar or a drizzle of caramel.
Chill the Dough: Let the cookie dough rest in the fridge for at least 30 minutes. This helps to set the flavors and prevents the cookies from spreading too much during baking.
Don’t Overbake: Aim for a slightly underbaked center to keep the cookies fudgy and soft - remember, they’ll continue to firm up as they cool.
Mix-In Variations: For added texture and flavor, consider folding in chocolate chunks or even a sprinkle of sea salt on top just before baking.

FAQ

What is the best temperature to bake brownies?

The baking temperature depends not only on the mold but also on the oven you use: In a convection oven, you should bake your brownie at 320/355°F (160/180°C). In a deck oven, the recommended temperature is 355/390°F (180/200°C).

What does espresso powder do to cookies?

Espresso chocolate chip cookies are just brown butter chocolate chip cookies with espresso powder mixed into the batter, but damn they are good. The espresso deepens the chocolate flavor without overpowering the buttery, chewy cookie crumb.

How long does it take for brownies to be done?

Typically, brownies bake at around 350 degrees for 25-35 minutes, but Brown's version goes like this: Bake at 300 degrees F for 15 minutes, then remove the pan from the oven to cool for another 15 minutes.

More Recipes

Get more cookie recipes over here!

Peanut Butter Crunch Cookies Recipe

Jan 19, 2016 · 3 Comments

All the colors of Christmas are here in this cookie! A delicious, festive, and easy-to-make Peanut Butter Crunch Cookies just right for Christmas parties. It's so easy to mix and bake, and most of the ingredients are present in your cupboard.

Love peanut butter cookies? Check out these Peanut Butter Swirl Cookies for a classic take, or try my Shamrock Sugar Cookies to complete your holiday dessert table!

peanut butter crunch cookies in a red plate

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What is Peanut Butter Crunch Cookies Recipe?

The Peanut Butter Crunch Cookies Recipe is a fun twist on the traditional peanut butter cookie recipe. Instead of being super soft and smooth, these cookies have a satisfying crunch thanks to the addition of crisp rice cereal and oats.

Think chewy peanut butter cookie meets crispy cookie bar! They’re packed with peanut butter chips, chocolate chips, and festive sprinkles—perfect for parties, cookie exchanges, or just an afternoon treat.

And yes, they're freezer-friendly so you can always have some ready to bake!

Substitutions

old-fashioned rolled oats – quick oats are okay, though the texture will differ
crisp rice cereal – sub with crushed cornflakes or puffed quinoa
chocolate chips – white, dark, or chopped crunch candy bars can be used
peanut butter chips – chopped Skippy, Jif, or natural peanut butter chunks work
Christmas sprinkles – use rainbow sprinkles or omit altogether

Variations

Extra crunchy – use crunchy peanut butter and add chopped peanuts
Fruity – mix in dried cranberries or raisins
Vegan – swap butter with vegan butter and use flax egg
Mini cookies – roll into smaller inch balls for bite-sized treats

Storage & Leftovers

Countertop – store in an airtight container for 5 days
Fridge – keeps fresh for up to 10 days
Freezer (baked) – freeze in a sealed bag for up to 2 months
Freezer (dough) – freeze inch balls of dough and bake straight from the freezer

delicious and fudgy Peanut Butter Sprinkle Cookies

Ingredients

Instructions

Preheat the oven to 350°F before starting the mixing process.

In a large bowl, mix together the butter, sugars until light and fluffy. Then add the egg and vanilla extract until combined, set aside:

mixing the sugar and butter for the Peanut Butter Sprinkle cookies

In another large bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt, and rolled oats:

mixing the oats, flour, baking soda suing a red whisk

Add the dry ingredients to the wet ingredients and mix until combined:

mixing the wet ingredients and the dry ingredients of the Peanut Butter Sprinkle cookies

Then add the rice cereal, chocolate chips, peanut butter chips, and sprinkles and mix:

adding in the rice cereal to the Peanut Butter Sprinkle Cookie dough

Cover with plastic wrap and refrigerate for at least one hour. After an hour of waiting, scoop the cookie dough onto a nonstick cookie sheet or a baking mat, like so, and bake for 14-16 minutes:

ready to bake Peanut Butter Sprinkle cookies on a baking sheet with parchment paper

Transfer to a cookie rack and allow it to cool for about 2 minutes before serving.

freshly baked Peanut Butter Sprinkle cookies on a red plate

Doesn't that look a lot like Christmas?!? I love these cookies, Simply Bakers!

Top Tips

I like to scoop my cookie dough and freeze them for about 15 minutes before baking. This allows the butter to chill up that way when they bake, they don't spread as much and you're left with a thicker chewier cookie.
Before mixing the dry ingredients like the cake mix, sift them carefully. This easy but very important step would make your cookies nice and evenly textured, without the lumps.
If you love gift-giving, you can bake dozens and wrap them in decorative bags to give as gifts.

FAQ

What ingredient makes cookies crispy?

Using more granulated sugar and less brown sugar helps make cookies crispy. Also, baking longer at a lower temperature can add to the crispiness.

Can crunchy peanut butter be used for cookies?

Yes, crunchy peanut butter works great in cookies! It adds texture and little peanut bits for extra crunch in every bite.

What is the secret to a crunchy cookie?

The secret is in the sugar and the bake time—use more white sugar, a bit less moisture, and bake a little longer to get that golden, crunchy edge.

Try more delicious cookie recipes:

New Year's Cake Pops

Jan 18, 2016 · 4 Comments

If you're attending a New Year's Eve gathering, or if you're celebrating any other exciting occasion, these New Year's Cake Pops is a MUST on your party menu!

Happy New Year!! We are currently 18 days into the year and have you kept your goals?

Pink new Years Cake pops with edible glitter

Tips and Tricks for Making This New Year's Cake Pops Recipe:

Make the top of your pie level by using a spoon or a spatula.
For a more festive look, top with whipped cream before serving.
In choosing the chocolates to be melted, you can either use the regular dark brown chocolate or the light-colored ones like pink, green and other pretty colors.
If you only have white chocolate on hand and do not want to buy, you can use that and just add a few drops of your desired food color.
Make sure to really mix it and don't melt it more than a minute to avoid burning it.
When tapping the excess chocolate from the cake pops, tap it on your hand gently and not directly on the brim of the bowl. It would definitely knock off the cake pops from the stick and you wouldn't want that 😉

How to Make this New Year's Cake Pops Recipe:

Gather the ingredients for this New Year's Cake Pops. Once the ingredients are all ready, let's begin!

Use a day or two-day-old cake and crumble it. Add about two tablespoons of frosting to make the cake crumbs stick together:

Form into balls and lay them on parchment paper and let them sit there while you melt the chocolates:

Melt the chocolate and take your sticks. Coat the end part of the stick before attaching it onto the cake balls:

coating the tip of the stick with melted chocolate

Push the stick in the center of each cake pop and let it sit for another minute to harden the chocolate:

Coat the cake pops with the melted and gently tap the excess melted chocolate:

coating the cake pop with melted chocolate

Sprinkle any candy sprinkles you have on hand:

Aren't they pretty?!? They make such pretty table centerpieces or dessert buffet highlights. I am sure your New Year's day guests will love them!

Frequently Asked Questions for the New Year's Cake Pops Recipe:

Q: Can the cake balls be frozen?

A: Yes, for sure. You can make these ahead to avoid taking too much time on making your New Year's day dessert. Just thaw in room temperature at least 30 minutes before serving them.

Q: Can I add in condensed milk into the cake crumbs to make it stick?

A: Yes you can. But obviously, that would make this dessert much sweeter than it already is. Using frostings which are not too sweet might be better.

Q: How many cake balls can you make with this recipe?

A: I made about 15-20 cake pops. It would depend on how big your cake pops would be.

5 from 1 vote

Print Pin Recipe

New Year's Cake Pops

A very easy New Year dessert you can whip up in minutes and using just a few ingredients - new Year's Cake Pops with edible glitter!

Author: Lainey

Ingredients

▢ Cake 2 day old cake works best
▢ 1-2 tablespoons frosting
▢ Candy Melts
▢ Edible Glitter

Instructions

Use a day or two-day-old cake for this recipe.
Add about two tablespoons of frosting to make the cake crumbs stick together.
Lay them on parchment paper and let them sit there while you melt the chocolates.
You can either use the regular dark brown chocolate or the light-colored ones like pink, green and other pretty colors. Make sure to really mix it and don't melt it more than a minute to avoid burning it.
Take your sticks and coat the end part of the stick before attaching it onto the cake balls.
Let it sit for another minute to harden the chocolate.
Coat the cake pops with the melted and gently tap the excess melted chocolate.

Leave a Comment

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4 Cookie Flavors 1 Cookie Dough

Jan 13, 2016 · 2 Comments

Using just one dough mix, you can make four flavors of delicious cookies! Just add in melted chocolate, white chocolate chips, cranberries, and crushed candy cane and mix! You get all yummy flavors that are perfect for Christmas time!

During the Holidays it may get hectic! With all the gift buying, family visiting, and decoration going on it seems there is no time to make delicious food for your loved ones! Don't fret because here's a great recipe that makes a lot of great flavors in no time! Happy baking to all of you and Happy Holidays! xx

Tips and Procedures:

I like to scoop my cookie dough and freeze them for about 15 minutes before baking. This allows the butter to chill up that way when they bake, they don't spread as much and you're left with a thicker, chewier cookie.
Before mixing the dry ingredients like the cake mix, sift them carefully. This easy but very important step would make your cookies nice and evenly textured, without the flour lumps.
If you love gift-giving, you can bake dozens and wrap them in decorative bags to give as gifts. It is also best to include all flavors in each gift bag.
Store these cookies in an airtight container to prolong their shelf life.
If you have frozen butter, let it thaw at room temperature, or if you are in a hurry, you can wrap it in a warm damp cloth (with the package on) so it will soften quicker.

Gather the ingredients for this 4 Cookie Flavors 1 Cookie Dough and once the ingredients are all ready, let's begin!

BASIC COOKIE DOUGH

butter
shortening
white sugar
brown sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt

MARBLE COOKIES

basic sugar cookie dough
chocolate chips, melted
chocolate chips

WHITE CHOCOLATE CRANBERRY COOKIES

basic sugar cookie dough
white chocolate chips
dried cranberries

CANDY CANE COOKIES

basic sugar cookie dough
rushed candy cane (1 candy cane)

Preheat oven to 350 F and prepare cookie sheet using a baking mat or parchment paper. Gather also the ingredients before starting the mixing process.

ingredients for 4 cookies in one dough recipe

In a large bowl, add softened butter and mix. After the butter is mixed well add the white sugar, and brown sugar and mix until light and fluffy. Add the eggs and mix, vanilla extract and mix:

mixing the butter and egg using a stand mixer

Divide dough into four bowls (for the different flavors).

For the basic cookie dough, roll a little amount of dough to form a small round dough:

forming the sugar cookie dough into a ball

Coat it with granulated sugar:

For the Marble cookies, mix the basic cookie dough with melted chocolate:

adding in the melted chocolate to the basic cookie dough

Mix well until you get this marble-like distribution of chocolate in your cookie dough:

thoroughly mixed marble cookies in a glass bowl

For the white chocolate cranberry cookies, add the white chocolate chips and dried cranberries into the basic cookie dough:

adding in cranberries and white chocolate chips to the basic cookie dough

Mix well until nicely incorporated:

mixed cranberry cookie dough in a glass bowl

Then last but not least, make the Candy cane cookies. Add the crushed candy cane into the basic cookie dough:

adding in crushed candy cane to the basic cookie dough

Mix well until nicely incorporated:

Scoop from each cookie dough mix and arrange them on a nonstick baking mat or nonstick cookie sheet, like so. Bake them for 10-12 minutes:

Tadaaah! Four delicious cookies using just one dough! isn't that a perfect Christmas idea, Simple Bakers?!?

freshly baked cookies four flavors in one cookie dough

Frequently Asked Questions for the 4 Cookie Flavors 1 Cookie Dough Recipe:

Q: Can I substitute the flour with gluten-free flour in this recipe?

A: Yes sure you can replace it if you want this recipe to be gluten-free.

Q: I am vegan. Where can I buy vegan chocolate?

A: You can buy vegan chocolate chips and chocolate bars in vegan groceries and vegan specialty stores near you.

Q: Can I make the dough the night before and bake it in the morning?

A: For sure you can prepare the dough the night before. Just place it in a container and chill.

A: That would be a delicious addition. Go ahead and add in your favorite nuts.

Try more delicious cookie recipes:

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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!

Nutella Pie Crust

Jan 11, 2016 · 8 Comments

With just 3 ingredients and minimal effort, you can have these delicious Nutella Pie Crust! Slather, cover, cut, and bake - making these Nutella Pie Crust is as simple as that!

More fun cookie recipes you can try: Cookie Dough Bites, Brownie Meringue Cookies | 5 Ingredients ONLY, and Oreo Cheesecake Cookies.

Nutella Pie Crust pieces on a red cake stand

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Substitutions

Nutella Substitute: If you don't have Nutella, try using a jar of chocolate spread or even cream cheese mixed with a bit of sugar for a different taste.
Oreo Cookie Variation: Instead of pie crust, use an Oreo cookie crust. Crush Oreo cookies in a food processor, mix with melted unsalted butter, and use this mixture as your base.
Healthier Option: Use whole wheat pie dough for added fiber and nutrition.
Alternative Crusts: Try using a puff pastry or pie dough for different textures and flavors.

Variations

Add Nuts: To add some crunch, sprinkle chopped hazelnuts over the Nutella before adding the top pie crust.
Flavor Enhancements: Mix a pinch of salt or a dash of vanilla into the sugar before rolling the cookies in it. It adds a nice touch.
Make it Fancy: Instead of simple cookies, make Nutella hand pies by cutting the pie dough into 2-inch circles, adding a spoonful of Nutella, and folding them over. Crimp the edges with a fork, brush with cold butter, and bake until golden brown.
Decorative Touches: After baking, pipe some whipped cream or drizzle melted chocolate over the cookies for a pretty garnish.

Storage

If you have any leftovers (which is unlikely!), you can store these Nutella Pie Crust cookies in an airtight container at room temperature for up to 3 days.
For longer storage, place them in an airtight container and freeze for up to 1 month. To enjoy, simply thaw at room temperature or warm them slightly in the oven.

Top Tips

If you love gift-giving, you can bake dozens and wrap them in decorative bags to give as gifts. It is also best to include all flavors in each gift bag.
Sift your granulated sugar to avoid having the sugar lumps in your Nutella Pie Crust piece.
If your pie crust dough is too soft to handle, refrigerate it for 10-15 minutes before rolling it out. This will make it easier to work with.

Ingredients

Gather the ingredients and once the ingredients are all ready, let's begin!

pie crust
nutella
granulated sugar

Instructions

Preheat the oven to 350F, and prepare a cookie sheet using parchment paper or a baking mat.

Roll out the pie crust and spread out the Nutella:

spreading nutella on pie crust using a bread knife

Spread the Nutella evenly until all of the pie crust are coated with Nutella, like so:

Spread the second pie crust on top as this will "seal" the piece:

covering the pie crust with another pie crust

Use a cookie cutter to cut the rectangular nutella pie crust pieces out:

cutting cookie rectangles using a cookie cutter

Roll pieces in sugar then place on the baking sheet:

ready to bake Nutella Pie Crust pieces coated with granulated sugar

Bake in the preheated oven for 10 minutes (In Image: This is 350F.):

freshly baked 3 ingredient Nutella Pie Crust pieces

Allow to cool for 2 minutes then cover the pieces with sugar. Serve and enjoy!

holding a nutella crust piece with a bite

Frequently Asked Questions

Q: How many servings would this recipe do?

This delicious Nutella Pie Crust recipe could make 16-24 pieces.

Q: Can I use melted chocolate instead of Nutella?

Yes you can. Whatever chocolate you have in your pantry or fridge, you can use it.

Q: Can I substitute Nutella with peanut butter?

Yes, for sure, you can do that if that is your preference.

5 from 4 votes

Print Pin Recipe

Nutella Pie Crust

This Nutella Pie Crust so amazing and with so little time, you can have dessert - no mixing required! Just spread, cover, cut, and bake!

Prep Time10

Cook Time10

Total Time18

Course: Cookies

Cuisine: American

Servings: 12 pieces

Calories: 264kcal

Author: Lainey

Equipment

Cookie Cutter

Ingredients

▢ 1 pie crust
▢ 1 cup Nutella
▢ 1 cup granulated sugar

Instructions

Preheat oven to 350F, prepare cookie sheet using parchment paper or baking mat.
Roll out the pie crust and spread out the Nutella.
Spread the second pie crust on top, use a cookie cutter to cut cookies out
Roll cookies in sugar then place on baking sheet
Bake in the preheated oven for 10 minutes
Allow to cool for 2 minutes then cover the cookies with sugar. Serve.

Leave a Comment

Calories: 264kcalCarbohydrates: 39gProtein: 2gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 68mgPotassium: 116mgFiber: 2gSugar: 30gVitamin A: 1IUCalcium: 30mgIron: 1mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

I always get excited whenever I share a Nutella recipe especially if it's an EASY one! Using only 3 ingredients you can make your own easy Nutella Pie Crust! I hope you guys enjoy it!

BEST Homemade Chocolate Cake Mix

Jan 8, 2016 · 14 Comments

Wanna know the secret to satisfying my cravings? Here's the best homemade chocolate cake mix recipe. This simple pantry staple is perfect for any chocolate cake lover. With just a few easy ingredients, create this ready-to-use chocolate cake mix. Let's bake a soft, rich, and chocolatey cake from scratch!

Any chocolate dish is a great gift, so add mini chocolate cupcakes or vegan chocolate cake to your list!

homemade chocolate cake mix in a ziplock bag

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Why You’ll Love This Recipe

This homemade cake mix takes only a moment to prepare. It needs only a few simple ingredients, too. And anytime you have sudden cravings, you can bake your homemade mix.

Cocoa powder gives the cake its deep chocolate flavor. It also naturally contains plant compounds called flavanols, along with minerals such as iron and magnesium.

Ingredients

Listed below are all the ingredients you will need:

all-purpose flour
white sugar
cocoa powder
baking powder
baking soda
salt
milk
vegetable oil
eggs
coffee
vanilla extract

See the recipe card for quantities.

All ingredients for homemade cake mix in bowls

Instructions

Make and Store

First, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a bowl. Mix for a few seconds until evenly combined.

Next, transfer the dry mixture to an airtight container or resealable bag. Keep it sealed until you are ready to bake.

Prepare the Pans

When ready to bake, preheat the oven to 350°F.

Then grease two 8-inch round pans. Line each with parchment paper.

Mix the Ingredients

Next, whisk the milk, vegetable oil, eggs, coffee, and vanilla extract in a large bowl.

Then, add the prepared dry cake mix. Stir gently with a wooden spoon until just combined.

Dry ingredients mixed into wet ingredients

Fill and Bake

After that, divide the batter evenly between the two prepared pans. Bake at 350°F for about 30 minutes.

Insert a toothpick near the center to check for doneness. It should come out clean or with a few moist crumbs.

Remove and Cool

When ready, remove the cakes from the oven. Let them cool in the pans for about 10 minutes.

Then, gently run a knife around the edges of each cake. Carefully turn the cakes onto a cooling rack.

Lastly, let them cool for about 1 hour before frosting, decorating, or serving!

Substitutions & Variations

Ingredient Swap
Substitute coffee with water or imitation coffee.
Variation
If you want a vegan cake mix, use plant-based substitutes for egg and milk.
Mistake to Avoid
Don't overmix the batter after adding the dry cake mix. Stir only until everything is combined.

Storage Tips

Keep it in a tightly sealed, airtight container in a cool, dry pantry for 2-3 months.
A baked, unfrosted cake can also be wrapped well and frozen for 2-3 months.

FAQs

How much cake can this homemade cake mix make?

The batter is enough for two 8-inch round cake pans. This batch will make one 2-layer chocolate cake. After it's cooled, you can decorate it with your favorite chocolate frosting.

Why do we add coffee to the mix?

Coffee makes the cocoa flavor taste richer and more intense. But it won't be enough to make the cake taste strongly like hot coffee. Make sure to let it cool to room temperature before adding to the wet ingredients.

Can I make the dry cake mix ahead of time?

Yes, of course! Just store the dry mix in a jar or airtight container until you're ready to bake.

What type of cocoa powder should I use?

Use natural cocoa powder. Unsweetened cocoa powder or Hershey's works well, too. Avoid sweetened ones since they change the flavor of the cake.

You Might Also Like:

Recipes for Every Moment

Suddenly craving chocolate cake but don't want to measure the dry ingredients from scratch? Keep this homemade chocolate cake mix in your pantry. Instant cravings satisfied!

Strawberry White Chocolate Pie

Dec 11, 2015 · 3 Comments

This Strawberry White Chocolate Pie has a smooth and creamy base of white chocolate filling nestled in a golden, flaky crust, topped off with a delightful homemade strawberry sauce. Addicting and so easy to make!

Looking for more desserts? Try my Mini Apple Pie Pops or Chocolate Chip Cheesecake.

White Chocolate Strawberry Pie on a white plate

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Top Tips

If you forget to immediately add the white chocolate chips to the pie crust, you can simply melt them in the microwave in 15-second increments, stirring in between.
To save time, refrigerate your unbaked pie dough until you're ready to use it. Simply wrap the pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. Label it with the date.
- Thawing: When ready to eat, thaw the frozen pie in the refrigerator overnight. Avoid thawing at room temperature to prevent potential bacterial growth.

Variations

Pie Crusts: Swap out the traditional pie crust and use Graham Cracker Crumbs Crust or Oreo Cookie Crust.
Mixed Berry Compote: Instead of just strawberries, make a mixed berry compote using raspberries, blueberries, and strawberries for a burst of different flavors.
Chocolate Drizzle: Drizzle melted dark chocolate over the top of the pie for an extra decadent touch.
Whipped Cream Topping: Serve the pie with a dollop of whipped cream or cool whip on top for added creaminess.
Before serving, sprinkle powdered sugar on top for an extra touch of sweetness.

Substitutions

Fresh Fruit: If strawberries aren't available or in season, you can substitute them with other fresh fruits like raspberries, blueberries, or sliced bananas.
Frozen Fruit: If fresh fruit isn't available, you can use frozen strawberries or a mixed berry blend. Just thaw them before using and drain any excess liquid.
Vegan Options: To make the pie vegan, use dairy-free white chocolate chips and coconut milk or a plant-based cream alternative for the filling. Also, ensure any pie crust used is vegan-friendly.

Storage

Refrigeration: Place the baked pie in an airtight container or cover it tightly with plastic wrap. Refrigerate it promptly after cooling to room temperature.
- Shelf Life: Consume the pie within 2-3 days for optimal freshness. The strawberries and cream filling may start to lose their quality over time.

delicious mini White Chocolate Strawberry Pie

Ingredients

Pie Crust

all purpose flour
salt
granulated sugar
shortening
water
egg

Filling

frozen or fresh strawberries
white sugar
cornstarch
water
white chocolate chips

White Chocolate Strawberry Pie ingredients

Instructions

Preheat oven to 425F, grease muffin tins. In a large mixing bowl, mix together flour, shortening, sugar, and salt. Using a pastry cutter blending it all together until crumbly.

In a small bowl, mix the water and egg, then blend into the flour mixture. Chill in the refrigerator until ready to use.

Grab a 4 inch round cookie cutter or a bowl. Roll out the pie crust to about 1⁄4 to 1⁄2 inch thick and cut into circles using the cookie cutter or bowl. Place the pie crusts in the greased muffins tins and bake for 8 -10 minutes and once you remove it from the oven immediately at the white chocolate chips.

To make the Strawberry Filling, place some white chocolate chips in the pie crusts. Add the strawberries and sugar in a saucepan over a medium low fire. Bring it to a boil and stir frequently.

In a small bowl, whisk together water and cornstarch, then gradually stir in the cornstarch mixture into boiling strawberry mixture. Reduce the heat and simmer until it’s thickened which takes about 10 minutes.

strawberries in a small pot with cornstarch mixture

Pour mixture into the muffin tins. Chill and then serve with whip cream.

FAQs

What is a substitute for white chocolate?

You can use vanilla-flavored candy coating. You can also switch out the white chocolate for milk chocolate, dark chocolate, or your favorite flavor of chocolate.

Why do you add the white chocolate to the base layer?

It prevents the crust from becoming soggy and adds a chocolatey flavor to the pie.

Looking for more easy dishes? Try some of my favorite recipes:

I LOVE pie, especially when it's homemade! So I'm super excited because Christmas is around the conner and I will be sharing with a delicious recipe sponsored by Crisco Scratch Academy! The recipe I will be sharing is Mini White Chocolate Strawberry Pie Recipe! Strawberries and white chocolate is the one of the most delicious combinations especially when it’s paired with an excellent pie crust recipe! If you decide to make it, please tag me on Facebook or Instagram!

How to Make Rocky Road Cookies

Dec 10, 2015 · 11 Comments

These rocky road cookies are chewy, decadent, and so easy to make! Because of the almonds, these are called Rocky Road cookies. If you want hot chocolate cookies, omit the almonds and now have hot chocolate cookies!

Looking for more cookies? Try my Nutella Stuffed Cookies!

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Substitutions

Butter: Margarine or vegetable oil
Flour: Oat flour or almond flour
Brown Sugar: Granulated sugar mixed with molasses
Soda: Baking powder
Crunchy Nut: Peanuts or pecans

Storage

If you happen to have any leftovers (which is rare!), store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 1 month. Simply thaw them at room temperature when ready to enjoy.

Ingredients

Listed below are all the ingredients you will need:

powdered sugar
salt
unsweetened cocoa powder
egg whites
vanilla extract
semi-sweet chocolate chips
chopped almonds
mini marshmallows

See recipe card for quantities.

Instructions

mixing the dry ingredients for the rocky road cookies

Preheat oven to 350F and prepare a baking sheet before mixing. In a large bowl whisk together powdered sugar, salt, and unsweetened cocoa powder.

mixed ingredients of the rocky road cookies using a red wire whisk

To that same bowl add egg whites, vanilla. Mix until well combined.

adding the almonds, marshmallows and chocolate chips to the cookie mixture

Once everything is mixed, stir in the Chocolate chips, sliced almonds, and marshmallows.

putting marshmallows on top of each cookie

Using a small cookie scooper, scoop the cookie dough on a baking sheet or parchment paper. Top with several marshmallows and bake for 10-12 minutes.

freshly baked Rocky road cookies on parchment paper

The marshmallows will be slightly browned, as you can see here.

delicious and fudgy Rocky road cookies on a red plate

Allow the cookies to sit for a couple of minutes and then transfer to a wire racks and cool completely before serving.

Hint: Sift your dry ingredients before mixing to avoid having lumps in your Rocky Road cookies.

Frequently Asked Questions

What flavoring is Rocky Road?

Rocky Road flavor typically combines chocolate, nuts, and marshmallows.

Why do they call it Rocky Road?

It's called Rocky Road because the combination of ingredients resembles a rough, rocky path.

How to make chewy vs crunchy cookies?

To make chewy cookies, use more brown sugar and less flour; for crunchy cookies, use more flour and less sugar.

More fun cookie recipes you can try:

Quick Christmas Desserts

Dec 9, 2015 · 2 Comments

During Christmas time, we all want to delight our family and friends with the best desserts. But what if we only have so little time and so much to do for our Christmas preparations? Well, Lainey to the rescue!!

Here are my top 5 Quick Christmas Desserts that are so easy and require only 5 ingredients or fewer.

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Peppermint Oreo Cookies

This cookie has the perfect thickness and density that one cookie will fill you up, but you can never resist having a second one. The unique combination of peppermint candy and Oreo gives this cookie popularity during the holiday season.

Brownie Heart Bites

Look at these cute and delicious Brownie Heart Bites! So elegant to showcase on a dessert plate and yet so easy to make. You can bring your kids into the kitchen and bond with them while preparing your Christmas dessert!

Chocolate Candy

A very tasty dessert using only 3 ingredients! By melting chocolates and placing them into a mold, and voila! You now have a decadent dessert to munch on during Christmas.

No-Bake Oreo Cheesecake

A sweet and chocolate-y dessert everyone in your home will love. Well, who doesn’t want this duo, right? The creaminess of this dessert resembles the richness of Christmas and is very much an attraction to any Christmas table. And there’s a big plus to it, it's NO BAKE!

Chocolate Cream Cheese Cookies

During Christmas, we spoil our sweet tooth with desserts of all kinds, and this recipe should be on your list! A simple recipe, yet it gives out yummy cookies that will disappear from your cookie plates in no time. Yes, adults would love these, too.

Why not make a few dozen of these Christmas desserts? (P.S. The image above is one of the first few pictures I took when I started SB. I don't want to change anything because I want to show you where I was in photography.)

No Bake Cookie Dough Truffles

Nov 23, 2015 · 4 Comments

Tips and Procedures:

If you love gift-giving, you can bake dozens and wrap them in decorative bags to give as gifts. It is also best to include two chocolate flavors in each gift bag.
Store these cookies in an airtight container to prolong their shelf life.
Instead of using a handheld mixer, use a stand mixer when mixing this cookie dough, especially if you are baking a big batch.

Gather the ingredients for these No-Bake Cookie Dough Truffles and once the ingredients are all ready, let's begin!

butter (1 stick), softened
brown sugar
granulated sugar
vanilla extract
all-purpose flour
salt
mini chocolate chips
chocolate chips

In a large bowl, add butter, brown sugar, and granulated sugar, and mix until light and fluffy. Add the vanilla extract and mix:

mixing sugar and butter for the truffle cookie recipe

Next add flour, salt, and chocolate chips and mix:

adding in the dark chocolate chips to the dry ingredients

Roll into 1-inch balls, just like so:

Place the cookie balls in a bowl and cover them with saran wrap. Refrigerate for 2-3 hours:

covering the cookie dough balls to be chilled

Melt chocolate in the microwave in 15-second increments for 30–45 seconds. After melting the chocolate, roll the cookie dough in the chocolate and place it on parchment paper, add sprinkles:

adding sprinkles on each no bake cookie dough truffle

These No-Bake Cookie Dough Truffles are perfect as gifts, and dessert centerpieces, or you can even use this as edible Christmas tree decor!

ready to serve no bake cookie dough truffle on a white plate

Frequently Asked Questions :

Q: How many servings would this recipe do?

A: This delicious and easy No Bake Cookie Dough Truffles recipe could make 16-24 cookies, depending on how big your cookie dough balls are.

Q: Can I use Nutella instead of melted chocolate?

A: Nutella won't be as quick to harden as melted chocolate. You can still use it but it will be sticky and touching a fork is always useful 😉

Q: How long do these no-bake cookies last?

A: If kept in the chiller, you can store it for up to 3 days. You can also freeze it to make it last longer but make sure to thaw carefully before serving.

A: Place in an airtight container and place in the chiller or freezer.

More fun cookie recipes you can try:

5 from 2 votes

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Truffle Cookie Dough

If you are looking for a perfect no-bake cookie, this No Bake Cookie Dough Truffles is the best recipe for you to make on Christmas day!

Author: Lainey

Ingredients

Instructions

In a large bowl add butter, brown sugar, granulated and mix until light and fluffy.
Add vanilla extract and mix.
Next add flour, salt, chocolate chips and mix
Roll into 1 inch balls and refrigerate for 2-3 hours
Melt chocolate in the microwave in 15 second increments for 30-45 seconds.
Roll cookie dough in the chocolate and place on parchment paper, add sprinkles and serve.

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Non Alcoholic Apple Cider Punch

Nov 19, 2015 · 4 Comments

This Non Alcoholic Apple Cider Punch is crisp, refreshing, and full of cozy apple flavor in every sip. Made with apple cider, pear nectar, and ginger ale, it’s an easy drink recipe perfect for fall parties, Thanksgiving, or holiday gatherings.

Looking for more refreshing drinks? Try my Tamarind Drink or my Strawberry Mango Lemonade Recipe.

Why You’ll Love This Apple Pie Punch

If you’re looking for an easy drink to serve a crowd, this Apple Pie Punch is always a favorite. It tastes like apple pie in drink form with sweet apple flavor, a hint of pear, and bubbly ginger ale.

It’s:

easy to make in minutes
great for parties and holidays
made with simple ingredients
sweet, crisp, and refreshing
easy to make ahead

FAQ

Can I make Apple Pie Punch ahead of time?

Yes. Mix the apple cider and pear nectar ahead of time and refrigerate. Add ginger ale just before serving.

What apples work best?

Honeycrisp, Gala, or Fuji are great choices.

Can I make this for a crowd?

Yes. Double or triple the recipe for a large gathering.

5 from 2 votes

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Non Alcoholic Apple Cider Punch

This Non Alcoholic Apple Cider Punch is a crisp and refreshing fall drink made with apple cider, pear nectar, and ginger ale, creating the perfect easy party punch for Thanksgiving, holidays, or cozy gatherings.

Prep Time10

Total Time10

Course: drink

Cuisine: Fusion (American-Filipino/Asian)

Servings: 10 servings

Calories: 107kcal

Author: Lainey

Ingredients

Instructions

In a large pitcher, combine the apple cider and pear nectar.
Pour in the ginger ale and stir gently until combined.
Add sliced apples.
Fill glasses with ice.
Pour the punch over ice and serve immediately.

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Notes

Best served cold.
Add the ginger ale just before serving so it stays bubbly.
Garnish with cinnamon sticks, orange slices, or fresh cranberries if desired.

Serving: 1servingCalories: 107kcalCarbohydrates: 27gProtein: 0.2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 11mgPotassium: 122mgFiber: 1gSugar: 25gVitamin A: 11IUVitamin C: 2mgCalcium: 13mgIron: 0.4mg

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Chocolate Mint Blossom Cookies

Nov 16, 2015 · 5 Comments

These Chocolate Mint Blossom Cookies are among the favorites when it comes to Christmas cookies! It is so easy to make and just has 9 ingredients and very little baking time. Chocolatey and minty flavors all in just one cookie recipe!

Love chocolatey cookies? You’ll want to try these holiday favorites too: Best Chocolate Chip Cookies and Brownie Cookies.

chocolate mint blossom cookies on a square plate

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What are Chocolate Mint Blossom Cookies?

These chocolate mint blossom cookies are a fun remix of the classic peanut butter blossom cookies. Instead of peanut butter and plain Hershey’s kisses, we’re using unsweetened cocoa powder in the dough and topping each cookie with peppermint kisses or candy cane kisses.

They’re soft, chewy, and minty. Totally festive and fun! You’ll often find these on Christmas cookie trays, and they look so pretty cooling on a cooling rack. Whether you're gifting, baking with kids, or just treating yourself, these are the perfect holiday cookies to make!

Subsitutions

all-purpose flour – use gluten-free flour for a gluten-free version
unsweetened cocoa powder – regular cocoa powder works too, but Dutch-processed gives deeper flavor
salt – sea salt, pink Himalayan, or kosher salt all work
unsalted butter – sub with vegan butter or coconut oil
packed brown sugar – can use half granulated sugar, half molasses
egg – for egg-free: 1 tbsp flaxseed + 3 tbsp water
vanilla extract – sub with almond or peppermint extract for a twist
mint kisses – try chocolate kisses, candy cane kisses, Hershey’s kiss cookies, or even mint chocolate chips

cute Chocolate Mint Blossom Cookies on white plate

Variations

Double Chocolate – Use crushed chocolate cookies or mix in mini chocolate chips
Nutty – Add crushed almonds or hazelnuts
Festive Touch – Roll dough in colored sugar before baking
Protein Boost – Stir in a spoonful of chocolate protein powder

Storage

Countertop – Store in an airtight container for up to 5 days
Refrigerator – Keeps fresh for up to 10 days
Freezer – Freeze dough balls or baked cookies for up to 2 months

Ingredients

Instructions

Preheat oven to 375F and prepare a baking sheet using parchment paper or a baking mat.

In a medium-size bowl, whisk together the flour, cocoa powder, baking soda, salt and set aside:

mixing the dry ingredients for the choco mint blossom cookies

In a large bowl, add butter, sugar, and mix until light and fluffy:

mixing the sugar and butter using a wire whisk

Then add the egg, vanilla extract, and mix until well combined:

adding in the egg and vanilla to the butter and brown sugar mixture for the chocolate mint blossom cookies recipe

Add the mixed dry ingredients to the wet ingredients (use a stand mixer for easy mixing):

adding the mixed dry ingredients to the wet ingredients of the choco mint blossom cookies

The final cookie dough should look like this:

final cookie dough of the chocolate mint blossom cookies

Roll cookie dough into a 1-inch ball or use an ice cream scooper (or small cookie scoop) and place on the mat, and bake for 8-9 minutes.

ready to bake choco mint blossom cookie dough on a baking sheet

Remove from oven and cool for 2 minutes. Then add the kisses into the center of each freshly baked cookie:

placing mint kisses on top of each freshly baked cookie

Serve immediately after placing the mint kisses on top. This is best eaten with hot chocolate or a hot cup of brewed coffee. Yum!

delicious and freshly baked choco late mint blossom cookies

Top Tips

When baking in a non-stick cookie sheet, make sure you have parchment paper on top of the sheet or spray it with non-stick cooking spray.
To make the mixing process of the butter and sugar easier, make sure you have the butter at room temperature for at least 15-20 minutes after taking it out from the chiller, or longer if you have frozen butter.
Be sure to place the mint kisses right after you take the cookies out of the oven. It is so much easier to center the mint kisses when the cookies are still soft.
Make big batches of these Chocolate Mint Blossom cookies and wrap them as a gift. You can either use decorative plastic bags or Christmas boxes and you have an instant edible gift which the receiver will surely love!

FAQ

Why does mint chocolate work?

Mint and chocolate make a great pair because the cool, fresh flavor of mint balances the rich, sweet taste of chocolate. The contrast makes each bite feel refreshing but still super satisfying. It’s a classic combo that wakes up your taste buds!

Can I use melted chocolate instead of powdered cocoa for this recipe?

I'm afraid it would be difficult to adjust the wet and dry ingredients if you use melted chocolate as a replacement for cocoa powder. When you can source cocoa powder, it would be best to use that.

When should I add the mint kisses to the cookies?

You should place it right after you take out the cookies from the oven. It would be much easier to place the mint cookies while the cookies are warm and soft.

Here are more delicious cookie recipes that you should try:

Oreo Waffles

Nov 13, 2015 · 9 Comments

Craving a morning treat that turns into a fun breakfast idea? Sink your fork into these fluffy Oreo Waffles, packed with cookie crunch in every bite - a sweet fun twist you won’t forget!

Everything's better with Oreo, isn't it? But let me show you my other family favorites: Nutter Butters, Dirt Pudding and Espresso Brownie Cookies.

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No special occasion necessary - The Oreo waffles recipe can be made for any occasion. They're especially popular for fun or indulgent moments. But they are most perfect for a special breakfast or brunch.

What is Oreo Waffles?

The history of Oreo waffles is rooted more in creative culinary experimentation than in a traditional origin story.

While Oreo cookies were introduced in 1912 by Nabisco and became one of the most iconic snacks worldwide, Oreo waffles are a modern invention that blends the love for this iconic cookie with breakfast foods.

Though there isn’t a single point of origin or a "creator" behind Oreo waffles, they are a testament to the culinary creativity of blending popular snacks with everyday meals.

Variations

Churro version - dust with cinnamon sugar, and serve with chocolate dipping sauce.
Minty style - add peppermint extract to the batter, then top with mint chocolate chip ice cream.
Strawberry - fold crushed Oreos into the batter, top with fresh strawberries, whipped cream, and a chocolate drizzle.

Substitutions

Milk - soy milk, almond milk or any plant-based milk can work
All-purpose flour - whole wheat flour for a denser texture but a healthier option
Granulated sugar - coconut sugar for a more natural sweetener or maple syrup

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze them by placing the waffles in a single layer on a baking sheet, then freezing until solid. Once frozen, transfer to a freezer-safe bag or container and store for up to 1 month.
To reheat, toast frozen waffles in a toaster or reheat them in the oven until warmed through.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

eggs
vegetable oil
milk
vanilla extract
all-purpose flour
baking powder
salt
granulated sugar
Oreo cookies

See recipe card for quantities.

Instructions

In a large bowl, whisk the eggs together.

Beat until light and fluffy.

Add the vegetable oil, milk, and vanilla extract. Mix well.

Gradually add the all-purpose flour, baking powder, salt, granulated sugar, and Oreo crumbs. Stir until well combined.

Mixing all dry ingredients with wet ingredients

Add in your crushed Oreos into the waffle batter.

Pouring crushed oreos into waffle batter

Your waffle batter should now look like this.

Spray the waffle iron with a cooking spray and add the waffle mix. Put just enough waffle batter so it still has space for it to spread and cook evenly.

Let it sit for about five to seven minutes if you want your waffles to be a bit crispy.

Now it's time to be creative! Garnish your waffles with crumbs, ice cream or whipped cream! Feel free to drizzle some powdered sugar for that melt-in-your-mouth goodness too!

Oreo waffles topped with oreos on a plate

⭐ Top Tips

When preparing your pancake mix or waffle batter, do not over mix. Overmixing will make your waffles or pancake rubbery.

FAQ

Can you put Oreos in a waffle maker?

Yes! Individually dunk each Oreo in a glass of milk and place on the waffle maker. Make sure it doesn't burn! Serve with ice cream or whipped cream.

How do you jazz up waffles?

Add meat, berries, chocolate chips, cinnamon chips, peanut butter, crushed pineapples or cocoa and sugar mix. Then top with whipped cream and coconut flakes!

Why do restaurant waffles taste better?

Restaurant waffles often taste better than homemade because chefs use extra ingredients to boost their flavor. While you might add a dash of vanilla extract at home, chefs may go beyond that.

More Recipes

May our Oreo adventures never end! Make your own creamy goodness with my recipes:

Apple Cookies

Nov 9, 2015 · 5 Comments

Shredded apples and apple pie spice in a cookie taste like you're biting into Fall. With just 8 ingredients, you can bake these delicious, soft, and buttery Apple Cookies in just a few minutes!

Tips and Tricks for Making This Apple Cookies Recipe:

Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
After baking your Apple Cookies, store them in an airtight container so you can enjoy them for several days - that is if you did not eat the whole batch in one sitting.
If you do not have nonstick cookie sheets or pans, you can line your cookie sheets with parchment paper.
To keep your apple shreds from turning brown, you can soak the apple slices in water with lemon juice before shredding.

How to Make this Apple Cookies Recipe:

Gather the ingredients for this Apple Cookies recipe and once the ingredients are all ready, let's begin!

butter
brown sugar
baking soda
apple pie spice
egg
all-purpose flour
apple juice
tart apple

Preheat to 350F, and line the baking sheet with parchment paper or a baking mat.

In a large bowl, mix butter, then add brown sugar and mix very well:

mixing butter and granulated brown sugar in a large bowl

After mixing well, add the baking soda, apple pie spice, and egg then mix again using a handheld mixer:

mixed butter and sugar using a handheld mixer

Add flour and mix and mix again until all the flour is evenly distributed:

adding in the dry ingredients to the butter and sugar mixture for the Apple cookies recipe

Now it's time to add the apple juice and apples and mix. You can use a handheld mixer or a rubber spatula, like what I used here:

adding the apple shreds to the apple cookie dough and mixing it using a rubber spatula

Bake for 12-14 minutes if making large cookies. If you want to have a bigger yield, make smaller cookies, which will also bake faster:

ready to bake Apple cookies on a baking mat

These Apple Cookies made my kitchen smell so good!

freshly baked Apple cookies on a baking mat

These cookies are best served during the Fall season and at Thanksgiving parties since apples are abundant at this time of the year.

delicious and buttery soft Apple cookies on a white plate

Enjoy!

Frequently Asked Questions for the Coffee Mint Cookies Recipe:

Q: Should these cookies be refrigerated?

A: Yes, you can keep this in the fridge but make sure to store them in an airtight container. Place at room temperature before serving or warm them up in a microwave oven.

Q: Can I increase the quantity of shredded apples?

A: Putting more than 1 large apple would make the dough very crumbly and would fall apart during the baking process.

Q: Can I make the dough ahead and freeze it?

A: Yes, you can freeze the mixed dough and thaw it completely at room temperature before baking it.

Q: Would this work with almond flour?

A: Using almond flour in this recipe would work as long as you use the same quantity of all-purpose flour as listed.

Q: How many cookies would this recipe make?

A: If you make large cookies, you can make 10-12 Apple cookies but if you make it smaller, it would make up to 16 cookies per batch.

Q: What did you use for shredding the apples?

A: I used a regular fruit/vegetable shredder with small blades to make the apple shreds small enough to bake fast.

Here are more delicious cookie recipes that you should try:

4.50 from 2 votes

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Apple Cookies

Fresh shreds of apples and apple pie spice in a cookie smells like the Fall season using just 8 ingredients - you can bake these delicious, soft, buttery Apple Cookies in just a few minutes!

Author: Lainey

Ingredients

Instructions

Preheat to 350F, line baking sheet with parchment paper or baking mat.
In a large bowl, mix butter, then add brown sugar, baking soda, apple pie spice, egg and mix very well. Add flour and mix, then add the apple juice and apples and mix very well.
Bake for 12-14 minutes if making large cookies.

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Chocolate Ganache Blondies

Nov 6, 2015 · 3 Comments

Chocolate Ganache Blondies is a yummy, baked dessert. It's loaded with semisweet chocolate chips, topped with chocolate ganache, and salt! This is a dessert that never goes out of season. It's always a hit, especially to those who love Peanut Butter Blondies or White Chocolate Blondies, too!

Wanna try Filipino-inspired desserts? Check out our creamy Buko Pandan and sweet buttery Ube Tarts!

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Why You’ll Love This Recipe

These chewy blondies are perfect for beginner bakers. They're so simple - they only need basic pantry staples like large eggs. The soft blondie batter contrasts beautifully with the glossy, dark ganache on top.

The mixture is vegetarian-friendly and easy to make dairy-free by using plant-based butter and coconut cream. Dried cranberries add a pop of tartness and antioxidants. It makes each bite a delicious balance of flavor and texture.

You can also prep these ahead of Easter parties, bake sales, or just because. It’s super reliable and crowd-pleasing. You'll very much love how easy it is to make ganache!

Ingredients

Listed below are all the ingredients you will need:

Blondie Base

Butter
Brown sugar
Egg
Vanilla extract
Salt
All-purpose flour
White chocolate chips
Dried cranberries

For the Ganache

Semi-sweet chocolate chips
Half & half

See the recipe card for quantities.

Instructions

1. Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper or foil.

2. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth.

Mixing bowl with melted butter and brown sugar

3. Add the egg and vanilla extract, mixing until well combined.

4. Stir in the salt and flour until just combined.

5. Gently fold in the white chocolate chips, semi-sweet chocolate chips, and cranberries.

Folding in the chocolate chips and cranberries

6. Pour the batter into the prepared pan and bake for 20–25 minutes or until the center is set and the edges are golden.

7. While the blondies are cooling, make the ganache.

8. In a saucepan over medium heat, combine chocolate chips and half & half.

Saucepan filled with chocolate chips and half & half

9. Stir until fully melted and smooth.

10. Pour the ganache over the cooled blondies.

11. Let it set and harden before slicing and serving.

Chocolate Ganache Blondies piled on top of another

Substitution and Variations

Ingredient Swap
Use flaxseed egg instead of regular egg.
Swap half & half for coconut cream.
Variation
Swirl in some caramel for a richer flavor.
Don't like cranberries? Use raisins or dried mango instead.
Mistake to Avoid
Don’t overbake. After removing them from the oven, the blondies will continue to cook slightly.
Stir the ganache every 20 second intervals so you can avoid scorching it.
Storage Tips
- Store in an airtight container at room temperature for up to 4 days.
- Refrigerate for a fudgier texture or to extend freshness up to 1 week.
- Freeze for up to 2 months (slice first for easy grab-and-go treats).
- Cool completely before slicing. Use cooking spray on your knife for cleaner cuts.

chocolate ganache blondies on a white square plate

FAQs

Can I use boxed brownie mix instead of making it from scratch?

This recipe is specifically for blondies, which have a different texture than brownies, so a boxed mix won’t give the same result.

How do I know when it's done baking?

The edges will be golden, and the center should look set but soft. A toothpick inserted should come out with a few moist crumbs.

Can I make the ganache in the microwave?

Yes! Combine the chocolate chips and cream in a microwave-safe bowl and heat in 15-second bursts, stirring in between until smooth.

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Recipes for Every Moment

Impressive dessert for last-minute guests? Our rich Chocolate Ganache Blondies are quick to whip up and guaranteed to impress with their decadent layers and fancy finish.

Chocolate Chip Meringue Cookies

Tips and Procedures:

How to Make this Chocolate Chip Meringue Cookies Recipe:

Q: Should these cookies be refrigerated?

Q: Are chocolate chip meringue cookies supposed to be chewy?

Q: How do you know when meringue cookies are done baking??

Q: Can you overbeat the meringue?

Chocolate Chip Meringue Cookies

Ingredients

Instructions

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How to Make Churro Cheesecake:

Frequently Asked Questions for the Churro Cheesecake Recipe:

Q: Can this cake be made days before serving and frozen?

Churro Cheesecake

Ingredients

Topping

Instructions

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Tips and Procedures:

How to Make this Banana Bread Cookies Recipe:

Frequently Asked Questions:

Q: How many servings would this recipe do?

Q: Can I use bananas that have already dark skin for this recipe?

Banana Bread Cookies

Ingredients

Instructions

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Substitutions

Storage

Ingredients

Instructions

⭐ Top Tip

Frequently Asked Questions

Easy No Bake Snickers Cheesecake

Ingredients

Instructions

Watch The Recipe Video!

Tips and Procedures:

How to Make this No-Bake Oreo Cookie Recipe:

Q: Can I use gluten-free flour for this recipe?

Q: Can I refrigerate this after cooking?

Q: What is the yield of this recipe?

No Bake Oreo Cookie

Ingredients

Instructions

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Top Tips

Variations

Substitutions

Storage

Ingredients

Instructions

FAQ

Strawberry Poke Cake with Pudding

Ingredients

Pudding Mixture

Assembly

Instructions

Notes

Watch The Recipe Video!

Why You’ll Love This Recipe

Ingredients

Instructions

Substitutions and Variations

FAQs

Mexican Fried Ice Cream Dessert

Ingredients

Instructions

Prepare the Crust:

Layer the Dessert:

Make the Whipped Cream:

Finish and Freeze: